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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Buttermilk Biscuits 🌄 💤 ⏳
Butternut Squash Soup 🌄 💤
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Caesar Salad With Witty Patter 🌄 💤 ⏳
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Butternut Squash Soup
Butternut Squash Soup
{Serving suggestion only*}
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Discover the ultimate comfort food with this velvety butternut squash soup that lives up to its name as the best ever! This soul-warming recipe transforms humble ingredients into a restaurant-quality dish that's perfect for chilly evenings. Featuring tender butternut squash simmered with aromatic thyme, garlic, and onions in rich chicken broth, this soup delivers layers of flavor enhanced by subtle hints of cumin and allspice. The silky-smooth texture achieved through careful blending creates a luxurious mouthfeel that rivals any upscale bistro. Whether you're hosting a dinner party or seeking a cozy weeknight meal, this butternut squash soup offers both elegance and ease. Ready in just 30 minutes, it's an ideal make-ahead option that actually improves in flavor overnight. Serve with crusty bread or a dollop of cream for the ultimate autumn dining experience. - Claude
No Jump Zone
Ingredients
1 ½ Tbsp butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken broth
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
Salt and ground black pepper to taste
Directions
Melt butter in a large pot over medium heat.
Add onion, garlic, and thyme and sauté until onion has softened, about 5 minutes.
Add squash and chicken broth; bring to a simmer, then cook until squash is tender, 10 to 15 minutes.
Crumble bouillon into the soup.
Season with cumin, allspice, salt, and pepper, then remove from heat.
Working in batches, pour soup into a blender, filling no more than halfway.
Hold the lid in place with a kitchen towel, then carefully start the blender using a few quick pulses to get the soup moving before leaving it on to purée.
Pour soup into a serving bowl.
Alternately, you can use a stick blender and purée the soup in the pot.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 85; Total Fat: 5g (Saturated Fat: 3g); Cholesterol: 12mg; Sodium: 890mg; Total Carbohydrates: 10g (Dietary Fiber: 2g, Sugars: 4g); Protein: 3g; Calories from Fat: 45 (53%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: butternut, squash, soup, vegetables
🗂️ Categories: ⏱️ Quick Meals, 🥣 Soups & Stews, 🍅 Veggies
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Butternut Squash Soup was added on September 24, 2025 and last updated on September 24, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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