It’s squash season people and I say BRING IT ON. The recipe {although slightly adjusted} comes from the Simply in Season cookbook and it really needs to be high on your priority list of recipes to try this fall.
This butternut soup freezes well so you may want to double the recipe and tuck the extras away for a night when you want something homemade, but don’t feel like cooking.
This recipe… it’s a keeper. Trust me.
~Mavis
Butternut Squash Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 clove garlic, minced
- 3 cups vegetable or chicken broth {I used chicken broth}
- 2 cups butternut squash, cooked
- 1 1/2 cups vanilla yogurt
- 2 tablespoons maple syrup
- salt and pepper to taste
Instructions
Melt butter in a large saucepan over medium heat and saute carrots and onions for five minutes.
Add garlic and cook for an additional 1 minute. Add broth, cover and let simmer for 10 minutes. Remove from heat and let cool for 5 minutes.
Pour broth mixture into a blender or food processor and add squash, yogurt and maple syrup. Puree until smooth.
Return pureed mixture into a large saucepan and cook over medium heat until hot. Season with salt and pepper.
Serve with a chunk of crusty bread or toast.
Jeanie Hans says
I love butternut squash soup. The vanilla yogurt and the maple syrup combined seem like it would make a very sweet soup. Did you find it really sweet?
Mavis Butterfield says
Yes, but I like sweet. You could use plain yogurt {that is what the original recipe calls for} if you don’t want it as sweet.
Jan says
This is how I make butternut squash soup. Delicious! 🙂
Vicki says
I have been looking for a good Butternut Squash Soup recipe for a few years now. At Children’s Hospital (it is close by for lunch in their cafeteria…no sick children!), they serve a homemade soup that is absolutely divine and this recipe sounds like theirs tastes! Thanks Mavis…my taste buds are dancing!
Christina Davis says
I use a recipe almost identical to this but I find that even with using a food processor, the carrots create a texture to the soup. Meaning, it’s not entirely smooth/creamy. Does yours turn out this way?
April H. from Ohio says
I think Mavis has a Blendtec blender which would pulverize the carrots completely. I use a stick blender and also end up with a somewhat chunkier soup. But I don’t mind that.
Kathie S. says
I just made this and it is delicious. My six year old thought it was yummy too. Thanks for sharing the recipe Mavis. 🙂
Mavis says
You are so welcome. I love that your 6-yr-old loved it. That’s a big healthy eating win!
Pat from Orchard Park, NY says
Mavis, try adding a little grated nutmeg to this recipe. Very tasty and gives it a little somethin, somethin. I also serve mine with a dollop of sour cream on top. I’ve even used roasted pumpkin puree instead of the squash and it’s equally yummy.
Dianne says
Seven years later; I made this today as it is so damp and cold I wanted something to warm my stomach! Very good! I did not have any yogurt so I used heavy cream instead. Yum, it hit the spot.
I have enough left over to either store in refrigerator or in the freezer.
Thank you, Mavis for a great recipe!