Warm, velvety, and full of comforting flavor, this Creamy Butternut Squash Soup is made with Fennec Frozen Butternut Squash Cubes, making it quick and easy to prepare with no peeling or chopping required. Finished with fresh green onions and a drizzle of cream, it's the perfect starter or light meal for any season.
Ready in: under 35 minutes
Servings: 4-6
Ingredients
- 4 cups Fennec Frozen Butternut Squash Cubes
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ tsp dried thyme
- ¼ tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream or coconut milk (optional, for a creamier soup)
Garnish
- 2 tbsp fresh green onions, thinly sliced
- 2 tbsp heavy cream or crème fraîche, for drizzling
- Fresh cracked black pepper (optional)
Instructions
-
Sauté the aromatics.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute. -
Cook the squash.
Add the Fennec Frozen Butternut Squash Cubes, broth, thyme, and nutmeg. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is very tender. -
Blend until smooth.
Using an immersion blender (or carefully transfer to a countertop blender), blend until silky smooth. -
Finish the soup.
Stir in the heavy cream or coconut milk, if using. Season with salt and pepper to taste. Warm through for 2–3 minutes. -
Serve.
Ladle into bowls and garnish with sliced green onions, a drizzle of cream or crème fraîche, and a sprinkle of freshly cracked black pepper.
Chef's Tip
Using Fennec Frozen Butternut Squash Cubes means you can skip the peeling, seeding, and chopping while enjoying consistent quality and delicious flavor year-round.
Serving Suggestions
Pair this creamy soup with:
- Crusty artisan bread or garlic toast
- A grilled cheese sandwich
- Mixed greens with a light vinaigrette
- Roasted pumpkin seeds for extra crunch