Butternut squash has made its way to the top of my list of my favorite Fall flavors this year, and if you’ve not yet given it a try, this easy soup would be a great start. I think you’ll add it to your list of faves, too.
Inspired by the Butternut Soup I told you about when I visited Bill’s Bar and Burger in New York, I put together the ingredients I thought would pull it off, and I think it turned out pretty close.
Like every recipe you find here, there’s nothing complicated about this. Here’s what you need:
- 32 oz container of chicken broth
- 1 medium butternut squash (approximately 4-6 cups diced)
- 1/2 cup milk
- 1 Tbsp peanut butter
- 1 tsp nutmeg
Pour the chicken broth onto your pot, then add the squash and cook until tender. Then, with a slotted spoon, remove the cooked pieces of squash from the pot and purée in a blender until smooth. Return the puréed squash to the pot of chicken broth.
Stir in the milk, peanut butter, and nutmeg and simmer until thoroughly heated.
Serve with a large dollop of sour cream (this will make it so yummy and creamy), and top with a few diced apples and dried cranberries if you’re feeling extra adventurous.
Hope you love it like I do!
For more yummy Butternut goodness, try my Easy Butternut Squash Ravioli, too!