This butternut squash soup recipe is silky smooth and light! It’s a great starter course for holiday entertaining or a great addition to a soup bar. It warms you from the inside out during the fall and winter and makes a pretty soup course for dinner parties.
- 1 butternut squash peeled and cut into cubes, or 4 cups small cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
- 4 cups vegetable stock
- 1 1/2 cups half and half
- 2 Tablespoons soy sauce
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
- Add the butternut squash, onions, garlic, and vegetable stock to a large stockpot. Bring to a boil over medium-high heat.
- Reduce to a simmer, cover, and cook until the vegetables are soft, about 30 minutes.
- Add the half and half and soy sauce to the vegetables and broth. In three separate batches, puree in a blender or food processor until smooth and creamy. I used a large mixing bowl to hold the blended soup while blending the other 2 batches.
- Return soup to large stock pot and stir in the nutmeg and white pepper.