Butternut Squash Soup

Prep Time 10-15 min
Cook Time 20 min
Serves 6-8


  • 3/4 cup Guida’s Dairy Heavy Whipping Cream, divided
  • 4 Tbsp butter
  • 2 oz onions, diced
  • 10 oz celery, diced
  • 1 oz carrots, diced
  • 4-8 cloves of garlic, minced
  • 1/2 cup all-purpose flour
  • 6 oz butternut squash, cubed
  • 3 cups chicken stock or broth
  • 1 Tbsp dark brown sugar
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper
  • 1 tsp grated cinnamon

How to

  • Melt butter in a large pot over low to medium heat.
  • Add onions, celery, carrots and garlic, stirring occasionally until vegetables are soft and tender. Add butternut squash.
  • Sauté until heated.
  • Whisk in flour, stirring to avoid lumps. Add chicken stock, a third at a time, simmering until thickened before adding more.
  • Cook until all ingredients are tender. Puree soup using a blender. Add brown sugar and 1/2 cup heavy cream. Adjust flavor to taste with salt and pepper.
  • Whip remaining 1/4 cup cream and add cinnamon. Ladle soup into bowls, garnishing each with a dollop of flavored, whipped cream.