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Half an Hour to Serving Yummy Simple Creamy Butternut Squash Soup

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Simple Creamy Butternut Squash Soup

We hope you got benefit from reading it, now let's go back to simple creamy butternut squash soup recipe. To cook simple creamy butternut squash soup you only need 13 ingredients and 7 steps. Here is how you cook that.

To make an extraordinary Simple Creamy Butternut Squash Soup, below are the ingridients required:

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

After preparing the components, next you are ready to prepare your appetizing Simple Creamy Butternut Squash Soup by following the instructions below:

  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!.

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. Came home from errands and viola done. Get the recipe for Creamy Butternut Squash and Parsnip Soup. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

Recipe : Simple Creamy Butternut Squash Soup

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