Creamy Butternut Pecan

Creamy Butternut Squash Soup with Pecans

This Soup Can Be Made With or Without The Cream. It also jives perfectly with the seasonal cooking philosophy as a great way to cook with ingredients that are harvested later in the year. Try it with Butternut, Acorn or  even pumpkin!

Serves Serves 4 - 6


Creamy Butternut Squash Soup With Pecan

30 minPrep Time

30 minCook Time

1 hrTotal Time


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All You Need

  • 1 Butternut Squash (if small, 1/2 if it is large) peeled, seeded and diced into uniform pieces, approximately 1" x 1" so they will cook evenly.
  • 4 Cups of Chicken or Vegetable Broth
  • 1 Small Onion, thinly sliced
  • 2 Celery Stalks, thinly sliced
  • 1 Medium Carrot, thinly sliced
  • 2 Garlic Cloves, minced
  • 3 Sprigs of Fresh Thyme
  • 2 (or more) TBSP Butter
  • 1 TBSP Oil (Vegetable, Canola or Olive)
  • 3/4 - 1 C Cream, 35% (or you may use a lower fat choice)
  • 1 Cup, Pecans, halves or pieces
  • Salt and Pepper To Taste

The Fun Parts

  1. In a sauce pan that is large enough to accommodate all of the ingredients. Melt the Butter and add your choice of oil. The oil prevents the butter from burning.
  2. Once melted, add the diced squash, onion, celery and carrots and cook the vegetables, stirring all the time without allowing them to brown. (You may need to add more fat)
  3. Once the vegetables are fork tender, add the sprigs of thyme and garlic and cook for 3 minutes or so. Until you can smell the herbs and garlic. Season lightly with salt and pepper.
  4. Add the stock, bring to a boil, then reduce the temperature to a bare simmer. Simmer the soup mixture for approximately 30 minutes. Remove from the heat and allow the soup base to cool slightly.
  5. CAREFULLY, transfer the soup ingredients, (remove the sprigs of thyme) to a blender (or if you have a 'stick blender' use that) in small batches, depending on the size of your blender.
  6. Puree the ingredients until smooth. Taste the soup for seasonings, and adjust the salt and pepper to your tastes.
  7. Once all of the soup is blended, add it back to the sauce pot that you started with and slowly bring to a simmer.
  8. Add the 35% Cream and stir to mix well.
  9. Taste again for seasoning, and adjust as necessary.
  10. As you ladle the soup into bowls, garnish each bowl with the pecans and enjoy!!


This is a basic puree type of soup recipe (guideline), it applies to many, many recipes i.e. Cream of Broccoli, Cauliflower etc. Experiment with your favorite seasonal ingredients.



2581 cal


190 g


176 g


41 g
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