Pioneer Woman Butternut Squash Soup​

This delicious Pioneer Woman Butternut Squash Soup is a creamy and nutritious meal that’s both quick and simple to make. Using common ingredients like squash and garlic, you can whip up this comforting dish in no time. Top it with a drizzle of sour cream for an extra touch of flavor!

Ingredients Needed:

For the Soup:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 medium butternut squash, peeled and chopped (about 4 cups)
• 2 cloves garlic, minced
• 6 cups hot chicken stock
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste

For the Topping:

• 1/4 cup heavy cream
• 1/4 cup sour cream

How To Cook Butternut Squash Soup​:

1. Heat the oil: In a large pot over medium-high heat, add olive oil. Add the chopped onion and cook until it softens, about 5 minutes.
2. Cook the squash: Add the peeled and chopped butternut squash to the pot. Cook, stirring occasionally, until the edges begin to brown, about 8-10 minutes.
3. Add garlic and herbs: Stir in the minced garlic and cook for 1 minute. Pour in the hot chicken stock, add thyme and sage, and bring everything to a simmer.
4. Simmer until tender: Let the soup simmer until the squash is very soft, about 10-15 minutes.
5. Blend and season: Stir in the heavy cream. Use an immersion blender to puree the soup until smooth. Season with kosher salt and freshly ground black pepper to taste.
6. Prepare the topping: In a small bowl, combine the heavy cream and sour cream. When ready to serve, drizzle the mixture over each bowl of soup for a decorative touch.

Recipe Tips

• Choose the Right Squash: Look for a firm, heavy butternut squash with smooth skin. This ensures a sweet and creamy texture for your soup.
• Cut Even Pieces: When chopping the squash, try to make the pieces similar in size. This helps them cook evenly and blend smoothly.
• Use Fresh Herbs: Fresh thyme and sage add great flavor. If you can, use fresh instead of dried for the best taste.
• Adjust the Creaminess: Feel free to add more or less heavy cream based on how creamy you want your soup. You can also substitute with coconut milk for a dairy-free option.
• Make it Spicy: For an extra kick, add a pinch of red pepper flakes or some cayenne pepper while simmering. This adds warmth without overwhelming the flavor.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover butternut squash soup in an airtight container and store it in the refrigerator. It stays good for up to 4 days.
• Freeze: Transfer leftover butternut squash soup to a freezer-safe container or bag. Label it with the date. The soup can be frozen for up to 3 months. To thaw, move it to the refrigerator overnight before reheating it on the stove or in the microwave.
• Reheating: To reheat leftover butternut squash soup, pour it into a pot and heat over medium-low heat, stirring occasionally for 6 minutes, or microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway through for even heating.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 110
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 750mg
• Potassium: 0mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 2g

More Pioneer Woman Recipe:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup