Simple Creamy Butternut Squash Soup
Simple Creamy Butternut Squash Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, simple creamy butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

This simple homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious I was so happy to find butternut in stock again, and knew exactly what I'd make with it. My favorite butternut squash soup is ultra creamy and full of complex roasted. You'll need butternut squash, butter, chicken broth, carrots, onion and heavy cream.

Simple Creamy Butternut Squash Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Simple Creamy Butternut Squash Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook simple creamy butternut squash soup using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Simple Creamy Butternut Squash Soup:
  1. Get 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
  2. Make ready 2 Tablespoons butter plus 1 teaspoon olive oil
  3. Take 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
  4. Make ready 1/2 a medium onion, chopped into a 1/2-inch pieces
  5. Get 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Get 1 stem celery, cut into 1/2-inch pieces
  7. Prepare 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. Prepare 2 cups baked butternut squash
  9. Make ready 4 cups unsalted chicken or vegetable stock
  10. Make ready 2 teaspoons kosher salt to start
  11. Make ready 1/2 teaspoon black pepper
  12. Make ready up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
  13. Get 1 cup heavy whipping cream (you can use whole, lowfat, or nonfat milk - it'll be a little less rich and creamy, but still yummy)

You can make it even easier and use pre-cut butternut squash, this shortcut comes super. Creamy Butternut Squash With Cinnamon Soup. When it came to adding the broth, I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash, this much broth may be the reason some of your soups came out watery. 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.

Instructions to make Simple Creamy Butternut Squash Soup:
  1. 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.
  2. 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).
  3. 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.
  4. 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.)
  5. Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes.
  6. 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.
  7. Enjoy!

When it came to adding the broth, I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash, this much broth may be the reason some of your soups came out watery. 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. 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. 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.

So that is going to wrap it up with this special food simple creamy butternut squash soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!