Creamy Homemade Squash Soup

Creamy Homemade Squash Soup

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Looking for a simple recipe for fall? Creamy Homemade Squash Soup is a favorite of mine. With only five ingredients, it’s quick to put together and makes a bowl of autumn awesome for you to enjoy.

Want to watch my video instead of reading the recipe?

Ok… for you readers… the first thing you need to do for Creamy Homemade Squash Soup is roast your squash. I used butternut squash this time, but you can use any kind of winter squash (including pumpkin).

Cut your squash. Set the squash cut side up in a 9×13 pan. Brush with olive oil, sprinkle with salt, and roast at 375F for about an hour. It might take more (or less) time, depending on what kind of squash you’re using and how big it is, but when you take it from the oven and it’s fork tender, it’s time to put your soup together!

Scoop the squash from its skin. Mash the squash or blend it with a mixer to make it nice and smooth.

Combine the squash with chicken broth. Bring it to a boil. After it reaches a boil, turn it down to simmer.

Add the heavy whipping cream, sour cream, and some garlic salt.

Let it simmer together for a few minutes, and then your Creamy Homemade Squash Soup is all ready to eat.

Serve it topped with croutons or roasted pumpkin seeds or just eat it up with no fancy toppings. It’s delicious!

**You can also watch this recipe on YouTube. It’s far more entertaining than the written words here.

Creamy Homemade Squash Soup

With only five ingredients, Creamy Homemade Squash Soup is quick to put together and makes a bowl of autumn awesome for you to enjoy.

Ingredients

  • 3 cups winter squash (roasted)
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1 tsp garlic salt

Instructions

  1. To roast your winter squash: Cut in half, scoop out seeds. Place squash (cut side up) in a 9×13 pan. Brush cut side of squash with olive oil, sprinkle with salt. Place in oven at 375F for one hour or until fork tender. Scoop squash from the skins. Can blend scooped squash with a mixer for extra smoothness if desired.

  2. In a medium saucepan, pour chicken broth and mix in the roasted squash. Bring to a boil.

  3. After broth and squash are boiling, turn down to simmer. Add heavy whipping cream, sour cream, and garlic salt. Simmer for a few minutes. Serve.



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