Recipe: Tasty Simple Creamy Butternut Squash Soup

Recipe: Tasty Simple Creamy Butternut Squash Soup Delicious, fresh and tasty.

Simple Creamy Butternut Squash Soup. Stay Warm With This Delicious Bowl Of Butternut Squash Soup Made With Cinnamon & Ginger. Return the pureed soup to the pan and add the cream. Cook and stir until heated through.

Place squash in saucepan along with carrots, onions and broth, then add in the salt.

Puree squash and cream cheese in a blender or food processor in batches until smooth.

Return to saucepan, and heat through.

You can have Simple Creamy Butternut Squash Soup using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Simple Creamy Butternut Squash Soup

1. Prepare of small butternut squash (the smallest you can find is usually enough to make this recipe twice).

2. You need of butter plus 1 teaspoon olive oil.

3. You need of chopped leeks (light green and white parts only - remember to wash your leeks well!).

4. Prepare of a medium onion, chopped into a 1/2-inch pieces.

5. Prepare of medium carrot, halved lengthwise and cut into 1/2-inch pieces.

6. Prepare of stem celery, cut into 1/2-inch pieces.

7. Prepare of fresh thyme (or 1/3 to 1/2 teaspoon dried).

8. It’s of baked butternut squash.

9. It’s of unsalted chicken or vegetable stock.

10. Prepare of kosher salt to start.

11. Prepare of black pepper.

12. You need of up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others).

13. It’s of heavy whipping cream (you can use whole, lowfat, or nonfat milk - it'll be a little less rich and creamy, but still yummy).

I used this recipe in addition to another butternut squash soup recipe.

Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet.

Sprinkle with salt, pepper and drizzle oil over top.

Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.

Simple Creamy Butternut Squash Soup step by step

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 heats too high.).

5. Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes..

6. Blend the soup until its 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!.

Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.

Serve it with a side of Parmesan Roasted Vegetable s and Homemade Rolls for a perfect Autumn or winter meal.

In a small saucepan, saute onion in butter until tender.

Add the water, bouillon, salt and pepper; bring to a boil.

The Best Butternut Squash Soup Recipe.