Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, simple creamy butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to make soups taste good by adding lots of fat or added sugar, but I wanted to make a healthy butternut squash soup that can be made without dairy entirely, without any added. Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful!
Simple Creamy Butternut Squash Soup is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Simple Creamy Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook simple creamy butternut squash soup using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Simple Creamy Butternut Squash Soup:
- Take small butternut squash (the smallest you can find is usually enough to make this recipe twice)
- Make ready butter plus 1 teaspoon olive oil
- Make ready chopped leeks (light green and white parts only - remember to wash your leeks well!)
- Make ready a medium onion, chopped into a 1/2-inch pieces
- Get medium carrot, halved lengthwise and cut into 1/2-inch pieces
- Make ready stem celery, cut into 1/2-inch pieces
- Make ready fresh thyme (or 1/3 to 1/2 teaspoon dried)
- Prepare baked butternut squash
- Make ready unsalted chicken or vegetable stock
- Prepare kosher salt to start
- Make ready black pepper
- Get up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
- Prepare heavy whipping cream (you can use whole, lowfat, or nonfat milk - it'll be a little less rich and creamy, but still yummy)
This soup was one of the best soups I ever made. So simple low fat and tastes incredible! I wouldn't use the celery again because it didn't puree properly and was somewhat stringly but other than that this recipe is outstanding. 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:
- 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!
This simple homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious roasted butternut flavor. Let's cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for. Get the recipe for Creamy Butternut Squash and Parsnip Soup.
So that’s going to wrap it up with this exceptional food simple creamy butternut squash soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
