butternut squash soup

Fast& Easy Butternut Squash Soup


  • Butternut squash, 2, about 4 lb (2 kg) total weight, peeled and cut into chunks
  • Unsalted butter, 4 tablespoons  (2 oz/60 g)
  • Yellow onion, 1, chopped
  • Ground cinnamon, ½ teaspoon
  • Ginger, 2-inch (5-cm) piece, peeled and grated
  • Salt and ground white pepper
  • Ground nutmeg, 1/8 teaspoon
  • Brown sugar, 1 tablespoon
  • Vegetable broth, 4 cups (32  fl oz/1  l)
  • Sour  cream, ½ cup (4 oz/125 g)
  • Fresh chives or flat-leaf (Italian) parsley, chopped, for garnish


In a frying pan over medium heat, melt the butter. Add the onion and sauté until softened, about 5 minutes. Add the ginger, cinnamon and nutmeg and sauté until fragrant, about 1 minute longer.

Put the squash chunks in the slow cooker and sprinkle with the brown sugar, ½ teaspoon salt and ¼ teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.

Using a blender or food processor, working in batches, process the squash mixture to a smooth purée. Return the soup to the slow cooker  to keep  warm  until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and the chives, and serve.

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