Butternut Squash Soup

Dress up a store-bought quart of butternut squash soup with a sweet-and-savory blend of quick-chopped onions, garlic and apples, and it’ll be like you made the whole thing from scratch.

Casey Barber

Butternut Squash Soup

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    2 tablespoons olive oil 2 quart-sized containers (32 fl. oz. each) butternut squash soup
    1 small yellow or red onion, minced 2 tablespoons chopped, toasted pecans
    2 medium garlic cloves, minced 1 8-oz tub of creme fraiche
    1 large sweet apple (like Braeburn, Gala or Fuji)


    Prep: 15 min Total:
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    • 1

      Heat the olive oil in a 3-quart stockpot over medium heat until shimmering.

    • 2

      Add the onion, garlic and apple. Cook, stirring occasionally, for about 10 minutes until the onions are translucent and very tender.

    • 3

      Pour in the soup and bring to a simmer. Cook for about 15 minutes more to fully incorporate the flavors.

    • 4

      If a smooth soup is desired, carefully transfer the soup in batches to a blender and puree, or use an immersion (stick) blender.

    • 5

      Divide between 8 bowls and top each serving with a dollop of creme fraiche and a sprinkling of toasted pecans. Serve immediately.


    This soup can be made 2 days in advance and refrigerated. Reheat before serving.

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