Butternut Squash Soup

Startcooking.com was a fabulous site we used while homeschooling. Kathy's videos were fun and engaging! Butternut Squash Soup one of our cool weather favorites.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes.

Step 2

Add the garlic and cook for another minute until fragrant.

Step 3

Stir in the butternut squash chunks, cinnamon, salt, and pepper. Cook for about 5 minutes, stirring occasionally.

Step 4

Pour in the chicken (or vegetable) stock and bring the mixture to a boil.

Step 5

Reduce the heat and let the soup simmer for about 20–30 minutes, or until the squash is tender.

Step 6

Using an immersion blender, carefully purée the soup until it's smooth. Alternatively, let the soup cool slightly before transferring it to a standard blender in batches and blending until smooth.

Step 7

Stir in the maple syrup. Taste and adjust the seasoning with more salt or pepper if needed.

Step 8

Serve the soup hot, and for an extra touch, garnish with a swirl of cream or roasted squash seeds.

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