Lynne Rossetto Kaspers Butternut Skillet Soup

Cozy up with a bowl of Lynne Rossetto Kasper’s Butternut Skillet Soup, a comforting and aromatic dish brimming with fall flavors. This easy-to-make recipe highlights the natural sweetness of butternut squash, accentuated with warm spices like cinnamon and nutmeg, and rich creaminess from heavy cream. Cooked entirely in a skillet for convenience, this soup is blended to velvety smooth perfection and garnished with fresh thyme for an elegant touch. Whether served as a hearty appetizer or paired with slices of crusty bread for a light meal, this soup promises to deliver warmth and satisfaction in every spoonful. Perfect for busy weeknights or a cozy weekend treat, it’s a quintessential fall recipe you’ll want on repeat.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups butternut squash, peeled, seeded, and diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1 large garlic clove, minced
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 4 cups chicken or vegetable stock
• 0.5 cups heavy cream
• 1 teaspoons salt
• 0.25 teaspoons freshly ground black pepper
• 1 tablespoon fresh thyme leaves, for garnish
• 4 slices crusty bread, for serving

Directions

Step 1

In a large skillet, melt the butter over medium heat.

Step 2

Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic, cinnamon, and nutmeg and cook for another 1-2 minutes until fragrant.

Step 4

Add the butternut squash to the skillet, tossing it in the spiced butter mixture.

Step 5

Pour in the chicken or vegetable stock and bring the mixture to a simmer.

Step 6

Cover the skillet and let the soup cook for 15-20 minutes, or until the butternut squash is tender and easily pierced with a fork.

Step 7

Using an immersion blender, blend the soup directly in the skillet until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the skillet.

Step 8

Stir in the heavy cream and season with salt and freshly ground black pepper to taste.

Step 9

Warm the soup over low heat for 2-3 minutes, but do not boil.

Step 10

Ladle the soup into bowls, garnish with fresh thyme leaves, and serve with crusty bread on the side.

Nutrition Facts

Serving size	(2453.3g)

Amount per serving	% Daily Value*
Calories	1767.8

Total Fat 75.3g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat g
Cholesterol 182mg	0%
Sodium 7049.9mg	0%
Total Carbohydrate 248.2g	0%
Dietary Fiber 26.8g	0%
Total Sugars 31.5g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 644.6mg	0%
Iron 13.8mg	0%
Potassium 4014.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 8.3%

Carbs: 54.5%