Creamy Butternut Squash Soup with Dried Cranberries
  • 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
  1. Peel your squash.
  2. Cut squash in half lengthwise and use a metal spoon to scoop out the seeds and insides.
  3. Dice squash into one inch cubes.
  4. Chop your onion.
  5. In a large pot melt your butter.
  6. Add in your onion and garlic and cook until translucent.
  7. Add your cubed butternut squash to the pot.
  8. Pour your chicken broth into the pot and bring to a simmer.
  9. Once your soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
  10. Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
  11. Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
  12. Garnish with dried cranberries.
Recipe by Where's Amanda? at