Dianes Butternut Squash Soup is one of those recipes that fills your kitchen with the most wonderful autumn aroma, dear. It’s a dish that brings warmth and comfort to anyone lucky enough to have a bowl in front of them.
What makes this soup so special is the beautiful balance of sweet and savory—the brown sugar and butter create a rich, velvety base that lets the natural sweetness of the butternut squash really shine through. The toasted seeds add a lovely nutty crunch that makes each spoonful feel just a little bit fancy.
I love serving this soup when the weather turns crisp, and it’s always a hit at family gatherings and potlucks. There’s something about homemade butternut squash soup that brings everyone together around the table, and I cherish those moments of sharing something made with love.
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Dianes Butternut Squash Soup
Ingredients
- 8 cup Seeds
- 3 cup Dry
- 1 cup Onions
- 4 tablespoon Butter
- 1 teaspoon Brown Sugar
- 0.5 teaspoon Salt
- 12 ounce Milk
- 1 dash Black Pepper
- 1 dash Nutmeg
Instructions
- Prepare the squash by quartering, then cut off the ends and scrape out the seeds.
- Peel the squash with a vegetable peeler or sharp knife.
- Be very careful!
- The squash rind is tough and awkward to work with.
- Cut the peeled squash into 2-inch chunks.
- Place into a large sauce pan or Dutch oven and add the broth.
- Cover and bring to a boil.
- Reduce heat to low and boil until tender, about 15-20 minutes.
- While squash is cooking, in a large skillet, place the diced onion, butter, brown sugar and salt.
- Saute onion over medium-high heat until golden brown and caramelized, about 15 minutes.
- Remove from heat and stir into the cooked squash.
- In a blender container, blend squash, onions and liquid in 2 or 3 batches.
- Liquefy until smooth.
- Be very careful when blending the hot mixture!
- Only fill the blender container about half full, and watch out for hot liquid burping around the lid.
- Voice of experience speaking here.
- Pour mixture into a large saucepan or Dutch oven as you blend each batch.
- When all is blended, add the evaporated milk, black pepper and nutmeg if using.
- Taste and add salt if needed.
- Heat on low, stirring often, until heated through.
- This soup is hearty, rich, velvety and smooth.
- Serve as an entree with hot garlic bread.
