Simple Creamy Butternut Squash Soup
Simple Creamy Butternut Squash Soup

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, simple creamy butternut squash soup. It is one of my favorites. This time, I’m gonna make it a 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 on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Simple Creamy Butternut Squash Soup is something which I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Simple Creamy Butternut Squash Soup:
  1. Take 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. Get 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. Make ready 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Prepare 1 stem celery, cut into 1/2-inch pieces
  7. Get 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. Make ready 2 cups baked butternut squash
  9. Make ready 4 cups unsalted chicken or vegetable stock
  10. Get 2 teaspoons kosher salt to start
  11. Prepare 1/2 teaspoon black pepper
  12. Take up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
  13. Take 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)

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:
  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 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 this up with this special food simple creamy butternut squash soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!