Are you on team pumpkin pie? My husband is, but I’m not. I just can’t wrap my head around something savory being a dessert. I can however wrap my mouth around a spoonful of this creamy butternut squash soup made with pumpkin pie spice.
A friend of mine runs a local produce stand and she just so happened to have a few butternut squash the last time I went by.
I’ve never cooked a butternut squash before, but I figured anything can be made into a tasty soup and this recipe is perfect for Fall.
A whole butternut squash can be somewhat intimidating. Kind of like a pineapple or coconut. Like how in the heck do I get into this thing right? I used a handheld veggie peeler to peel the squash and a sharp knife to cut it in half. A metal spoon made it easy to remove the seeds.
I have faith in you. You can do it too.
- 1 large butternut squash
- 1 32 oz box chicken broth
- 1 large onion
- 1 tsp minced garlic
- 4 tbs salted butter
- ¼ pint heavy whipping cream
- 1 tsp pumpkin pie spice blend (cinnamon, ginger, nutmeg, allspice)
- 1 tsp salt
- 2 tbs brown sugar
- Dried cranberries
- Peel your squash.
- Cut squash in half lengthwise and use a metal spoon to scoop out the seeds and insides.
- Dice squash into one inch cubes.
- Chop your onion.
- In a large pot melt your butter.
- Add in your onion and garlic and cook until translucent.
- Add your cubed butternut squash to the pot.
- Pour your chicken broth into the pot and bring to a simmer.
- Once your soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
- Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
- Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
- Garnish with dried cranberries.