Simple Creamy Butternut Squash Soup. You'll need butternut squash, butter, chicken broth, carrots, onion and heavy cream. Puree soup in a blender or food processor to ensure it's smooth and Place squash in saucepan along with carrots, onions and broth, then add in the salt. Puree soup in a blender or.
My favorite butternut squash soup is ultra creamy and full of complex roasted. I used red squash (kabocha squash) for this squash soup, but you could use butternut squash which happens to be my favorite kind of squash, because. Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful!
Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, simple creamy butternut squash soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Simple Creamy Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Simple Creamy Butternut Squash Soup is something which I’ve loved my whole life. They are fine and they look wonderful.
You'll need butternut squash, butter, chicken broth, carrots, onion and heavy cream. Puree soup in a blender or food processor to ensure it's smooth and Place squash in saucepan along with carrots, onions and broth, then add in the salt. Puree soup in a blender or.
To get started with this particular recipe, we must first prepare a few components. You can have simple creamy butternut squash soup using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Simple Creamy Butternut Squash Soup:
- {Prepare of small butternut squash (the smallest you can find is usually enough to make this recipe twice).
- {Get of butter plus 1 teaspoon olive oil.
- {Make ready of chopped leeks (light green and white parts only – remember to wash your leeks well!).
- {Take of a medium onion, chopped into a 1/2-inch pieces.
- {Get of medium carrot, halved lengthwise and cut into 1/2-inch pieces.
- {Prepare of stem celery, cut into 1/2-inch pieces.
- {Take of fresh thyme (or 1/3 to 1/2 teaspoon dried).
- {Take of baked butternut squash.
- {Take of unsalted chicken or vegetable stock.
- {Make ready of kosher salt to start.
- {Prepare of black pepper.
- {Get of up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others).
- {Take of heavy whipping cream (you can use whole, lowfat, or nonfat milk – it'll be a little less rich and creamy, but still yummy).
It's made without heavy cream but is so creamy and takes only a few minutes to prep. You can make it even easier and use pre-cut butternut squash, this shortcut comes super. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.
Steps to make Simple Creamy Butternut Squash Soup:
- BAKING THE SQUASH: Preheat oven to 375F. Cut squash in half lengthwise, scoop out the pulp and seeds, place flesh side down on your sheet pan or baking sheet, and bake for 45 minutes or so until a fork or knife pierces all the way through the thickest part of the squash like a hot knife through butter..
- NOW FOR THE SOUP: Put the butter and oil in a 4 or 5 quart pot and turn the heat to slightly higher than medium. When the butter is completely melted, add the aromatics (all the veg other than squash) and saute until the onions are translucent and the leeks and onions just begin to brown in parts (about 5 minutes)..
- Add the thyme, butternut squash, stock, salt, pepper, and sugar and stir gently a few times to evenly distribute all the ingredients. Turn the heat up to medium high and bring soup to a gentle boil for 2 to 3 minutes..
- Turn the heat down to medium low and simmer, with the lid on askew, for 25 minutes (or until a fork pierces the carrot pieces VERY easily – the carrots need to be this tender in order to get a really smooth, silky consistency to the final product), stirring occasionally and adjusting the heat down if necessary. (If you can scrape stuff off the bottom of the pot, your heat's too high.).
- Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes..
- Blend the soup until it's a smooth, velvety consistency. If you have a stick blender, that's the easiest way to go, but if you're using a regular blender, blend 3 cups at a time, starting at a very low setting for the first 5 seconds to avoid splatter and then turn up to the puree setting for 20 seconds or so..
- Enjoy!.
I'd like to think this is the most elegant version of butternut squash soup out there. Cooked my butternut squash in the crock pot and it made scooping the seeds and meat simple! Then I just puréed everything in my blender and put it in a What I like even more is that this soup has a thick, creamy consistency, without using fatty creams like most other butternut squash soup recipes. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was To make this easy butternut squash soup recipe, you will need: Butternut squash: You can either It was too creamy for me, and I also did not care for the apple flavor that overpowered everything else. Get the recipe for Creamy Butternut Squash and Parsnip Soup.
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