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–+ servings
Creamy butternut squash soup served in a white bowl and garnished with black pepper on top.

Bone broth butternut squash soup

Nataliia
This butternut squash soup, made with chicken broth, is a perfect dish to prepare on a cold day. It's all cooked in one pot and easy to freeze for you to enjoy this comforting meal anytime.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 163 kcal

Equipment

  • 1 large pot
  • 1 Immersion blender

Ingredients
  

  • 1 large butternut squash
  • 3 cups chicken broth
  • 2 tablespoons olive oil
  • ½ yellow onion
  • 1 teaspoon garlic, mined
  • ½ teaspoon fresh ginger, minced
  • 1 tablespoon fresh sage leaves, chopped
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt and black pepper, adjust to taste

Instructions
 

  • Trim the ends of the butternut squash. Stabilize on a cutting board and peel using a veggie peeler or knife. Halve lengthwise, and scoop out seeds. Cube the squash.
  • In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft for about 5 minutes.
  • Add squash, sage, garlic, ginger, nutmeg, and salt. Cook, stirring occasionally until aromatic.
  • Pour in about 3 cups chicken broth, just enough to cover the veggies. Bring it to a boil, then simmer on low for 20 minutes or until squash is tender.
  • Uncover and let the soup cool slightly. Blend with an immersion blender until smooth. Season with salt and pepper to taste. Serve warm with bread or croutons.

Notes

  • If you use the countertop blender, make sure to blend it in batches.
  • You can store the soup in the fridge for about 3-4 days or freeze it up to 3 months or.

Nutrition

Calories: 163kcalCarbohydrates: 32gProtein: 2gFat: 4gSodium: 453mgFiber: 9gSugar: 7g
Keyword butternut squash soup, butternut squash soup with chicken broth, creamy butternut squash soup
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