Simple Creamy Butternut Squash Soup
Simple Creamy Butternut Squash Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, simple creamy butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a 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 simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Simple Creamy Butternut Squash Soup is something which I have loved my entire life.

Return the pureed soup to the pan and add the cream. Cook and stir until heated through. Editor's tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together two tablespoons of olive oil with two tablespoons of flour.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Prepare 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. Make ready 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
  4. Take 1/2 a medium onion, chopped into a 1/2-inch pieces
  5. Take 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Take 1 stem celery, cut into 1/2-inch pieces
  7. Get 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. Prepare 2 cups baked butternut squash
  9. Prepare 4 cups unsalted chicken or vegetable stock
  10. Get 2 teaspoons kosher salt to start
  11. Make ready 1/2 teaspoon black pepper
  12. Get 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)

Sprinkle with salt, pepper and drizzle oil over top. Creamy, silky smooth and bursting with soul satisfying flavors, this simple butternut squash soup recipe will be your next favorite soup. From a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads , I picked up this book for Christmas. This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful.

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!

It's also very simple to make, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving. This adds a faint, sweet coconut flavor. Creamy Butternut Squash Soup tastes more like a dessert than a soup! I've always loved traditional butternut squash soup, but this recipe takes it to a whole new level.

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