Delicious Ina Garten’s Butternut Squash Soup Recipe
I share my Ina Garten’s Butternut Squash Soup recipe in 2023, and Ina Garten’s Butternut Squash Soup ingredients and a lot of you have asked me for a basic introduction to what Ina Garten’s Butternut Squash Soup actually is. So, without any further ado… Let’s get into it.
Easy Ina Garten Butternut Squash Soup Recipe
Simple to make Ina Garten’s Butternut Squash Soup recipe involves sautéing onions, simmering the squash and pumpkin, and blending to a smooth consistency, resulting in a comforting and delicious bowl of soup. Garnished with creme fraiche, grated Gruyere, or crunchy croutons, this soup offers a harmonious balance of sweet, savory, and creamy tastes, making Butternut Squash Soup a comforting and elegant dish for any occasion.
Ingredients
To create Ina Garten’s Butternut Squash Soup, gather the following ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups yellow onions, chopped
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 1/2 lbs butternut squash, peeled and cut into chunks
- 3 cups good quality chicken stock
- 2 teaspoons kosher salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 cup half and half
Optional Toppings:
- Creme fraiche
- Grated Gruyere
- Croutons
Step-by-Step Instructions to Make Ina Garten Butternut Squash Soup
Heat the butter and olive oil in a Dutch oven or other heavy-bottomed stockpot over medium-low heat.
Add the chopped onions and cook for about 10 minutes, or until the onions are fragrant and translucent. Stir occasionally to prevent them from browning.
Add the butternut squash chunks, pumpkin puree, chicken stock, kosher salt, nutmeg, and freshly ground black pepper to the pot.
Stir well to combine all the ingredients.
Cover the pot and simmer the mixture for about 30 minutes, or until the butternut squash is tender and can be easily pierced with a fork.
Stir occasionally to ensure even cooking.
Turn off the heat and use an immersion blender to puree the soup to your desired consistency.
Move the blender around in the pot to ensure all the vegetables are blended smoothly. If you prefer a chunkier texture, blend less thoroughly.
Stir in the half and half to add richness and creaminess to the soup.
Heat the soup slowly over low heat, but do not bring it to a boil.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serving ina garten butternut squash soup
Butternut squash soup is a versatile dish that can be served as an appetizer, main course, or even as part of a holiday feast. Here are some serving suggestions to make the most of this delicious soup:
- Serve small portions in shot glasses or espresso cups as a warm and inviting starter for a dinner party.
- Pair the soup with a hearty salad and crusty bread for a satisfying and balanced meal. Add protein by serving with grilled chicken, shrimp, or tofu on the side.
- Make the soup a festive addition to your Thanksgiving or Christmas dinner. Serve it in elegant bowls with a dollop of creme fraiche and a sprinkle of chopped fresh herbs.
With a few creative twists and thoughtful preparation, you can make ina garten butternut squash soup your own and delight your family and friends with a delicious bowl of fall comfort.
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Ina Garten’s Delicious Butternut Squash Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups yellow onions chopped
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1 1/2 lbs butternut squash peeled and cut into chunks
- 3 cups good quality chicken stock
- 2 teaspoons kosher salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 cup half and half
Optional Toppings:
- Creme fraiche
- Grated Gruyere
- Croutons
Instructions
- Heat the butter and olive oil in a Dutch oven or other heavy-bottomed stockpot over medium-low heat.
- Add the chopped onions and cook for about 10 minutes, or until the onions are fragrant and translucent. Stir occasionally to prevent them from browning.
- Add the butternut squash chunks, pumpkin puree, chicken stock, kosher salt, nutmeg, and freshly ground black pepper to the pot.
- Stir well to combine all the ingredients.
- Cover the pot and simmer the mixture for about 30 minutes, or until the butternut squash is tender and can be easily pierced with a fork.
- Stir occasionally to ensure even cooking.
- Turn off the heat and use an immersion blender to puree the soup to your desired consistency.
- Move the blender around in the pot to ensure all the vegetables are blended smoothly. If you prefer a chunkier texture, blend less thoroughly.
- Stir in the half and half to add richness and creaminess to the soup.
- Heat the soup slowly over low heat, but do not bring it to a boil.
- Taste and adjust the seasoning with additional salt and pepper if needed.
