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Butternut Squash Soup

Soup weather is here and I’m sharing a family favorite.

We love this soup and we top it with my homemade croutons which is seriously the best! And my secret ingredient...brown sugar

Butternut squash soup is a fast and easy soup to make.

I use the boxed chicken stock, super easy.

But the best part to this soup are the croutons and I'm talking about homemade only.

Have you ever made homemade croutons? Easy!

Butternut Squash Soup Serves 4-6 people

1 large butternut squash - Peeled and cut into small pieces

1/2 large diced sweet onion

3 Cups Low Sodium Chicken Broth

Pinch of kosher salt and black pepper

Fresh ground nutmeg

1 tbs brown sugar

8 tbs butter

5 slices of Ciabatta bread (diced)


Pour broth in pot and add cut up butternut squash, salt/pepper and nutmeg. Cover and cook until soft. While soup is cooking melt 4 tbs of butter in a pan and sauté onions for a few minutes. Add brown sugar to onions and stir. Remove from heat and add to cooked soup. With an emulsifier, purée soup. If soup is too thick you can add a little milk or cream. I’ve used milk and it comes out perfect. In a frying pan, take the remaining 4 tbs of butter and melt. Throw in the diced ciabatta bread and let it brown in that butter. You can always add more butter if that bread is soaking it up.

Serve in a bowl, sprinkle with parsley and top with croutons

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