This easy butternut squash soup recipe is delicious and timeless: the sweet squash forms a creamy puree with a handful of ingredients and no cream!
- Thinly slice 2 shallots. Dice the butternut squash (see the video!). Peel the potato and cut into 1-inch pieces.
- In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes).
- Add the squash, potato, 1 bay leaf, a few pinch of kosher salt, and 3 cups of water. Increase the heat to medium high and bring to a steady simmer. Cook about 30 minutes, stirring occasionally, until the squash is tender.
- Remove the bay leaf and let the soup cool slightly. Then puree the soup using an immersion blender (or transfer to a blender, then transfer back to the pot). Let the soup cool a bit more; it will thicken a bit and become creamy. Taste and add kosher salt and pepper to taste (we added about 1 teaspoon kosher salt). Use white pepper to preserve the pure look of the soup (if you don’t mind the black flecks, use black pepper).
- Serve garnished with sour cream and fresh dill, or other garnishes as desired.
Adapted from Williams and Sonoma: Rome Tip: We highly recommend an immersion blender for a pureed soup. However, a blender or food processor will also suffice – you’ll just have to transfer the soup to the blender and back to the pot. You also can stir in spices of your choice to add a bit of flair – curry powder, cumin, coriander, chipotle powder, etc.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Butternut Squash Soup, Easy Butternut Squash Soup Recipe, Butternut Squash, Soup, Vegetarian