Simple Creamy Butternut Squash Soup
Simple Creamy Butternut Squash Soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, simple creamy butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Simple Creamy Butternut Squash Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Simple Creamy Butternut Squash Soup is something which I’ve loved my entire life. They’re nice 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. Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful!

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

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. 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.

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!

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. I'd like to think this is the most elegant version of butternut squash soup out there. Before serving, cream cheese is added for a creamy, simple, flavorful soup. Ingredients for this Slow Cooker Creamy Butternut Squash Soup recipe.

So that’s going to wrap it up for this special food simple creamy butternut squash soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!