This simple and delicious butternut squash soup is so good, it’s earned the “family-friendly” stamp of approval at my house! I started making it when our picky eater was 13 or 14, right in the middle of his macaroni and cheese/pizza/hamburger phase. And he ate it happily. As a matter of fact, the first time I served it, he thought it was “Aunt Tina’s Cheese Potato Soup.” (I set him straight – eventually!)
But with very little effort, you can also dress this soup up and turn it into a delicious first course for Thanksgiving or Christmas dinner. Serve it in pretty bowls, add a sprinkle of fresh herbs and maybe some homemade croutons, and suddenly your holiday meal looks very elegant – with very little work!
(You many also like Never Peel and Cube a Butternut Squash Again – 5 Things to Avoid When Prepping Real Food.)
However you plan to serve it, here’s my best tip for making this soup – always make a double batch! It takes a bit of time to pull this recipe together, so double the ingredients. You’ll end up with enough soup for two meals (or one meal and lots of yummy leftovers) with very little extra effort. If you want to freeze half of it for a later meal (it freezes beautifully), simply follow the recipe instructions for freezing and thawing.
I hope you enjoy this delicious, real-food soup as a healthy, hearty family meal and as part of an elegant holiday meal.
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