I love butternut squash soup. I hate thin runny soup and every recipe I’ve found online, the soup always ends up super thin. So I’ve decided from now on to just add a ton of flour or cornstarch to my recipes to make them to the consistency that I like.
Thickened Butternut Squash Soup Recipe
- 2 medium potatoes,
- cubed 1 medium butternut squash – peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 tablespoons butter
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
For thicker soup like pictured above:
Add Flour, Cornstarch, or Other Thickener: Starches thicken the soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.
Do you prefer thickened butternut squash soup? I know I love my soup to be a little bit on the thick side. How about you?
Be sure to PIN the photo so you can save the recipe for later. Let me know what you think in the comments!