Creamy Butternut Squash Soup

There’s nothing cozier than a bowl of Butternut Squash Soup! This soup is velvety smooth, creamy and perfect for those cold fall and winter nights! It includes fresh thyme and a pinch of cayenne pepper for a little background heat, and heavy cream is stirred in at the end to make it irresistibly creamy. This soup is velvety smooth and one of the most comforting soups you’ll ever eat.

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 12 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Servings: 8 servings

Calories: 168 kcal per serving

Ingredients

2 tablespoons - olive oil
3 - leeks white and light green parts
2 cloves - garlic
1 pinch - cayenne pepper
5 cups - butternut squash
2 - potatoes
1 - bay leaf
1 tbsp - chopped fresh thyme
6 cups - vegetable stock
a pinch of salt
black pepper

Instructions

Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
Add the butternut squash and potato, and sauté 1 minute more. Increase the heat to medium, then add the bay leaf, thyme and broth and bring to a boil.
Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bay leaf.
Puree the soup with an immersion blender or high speed blender until smooth. Do this in two batches in a blender as necessary.
Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!

Nutrition