Simple Creamy Butternut Squash Soup. Easy Butternut Squash Soup Recipe Gluten Free. Squash Cream Soup/ Simple cooking with Julia Ride. You'll need butternut squash, butter, chicken broth, carrots, onion and heavy cream.
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.
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simple creamy butternut squash soup. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Easy Butternut Squash Soup Recipe Gluten Free. Squash Cream Soup/ Simple cooking with Julia Ride. You'll need butternut squash, butter, chicken broth, carrots, onion and heavy cream.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- {Take 1 of small butternut squash (the smallest you can find is usually enough to make this recipe twice).
- {Prepare 2 Tablespoons of butter plus 1 teaspoon olive oil.
- {Take 2 cups of chopped leeks (light green and white parts only - remember to wash your leeks well!).
- {Make ready 1/2 of a medium onion, chopped into a 1/2-inch pieces.
- {Prepare 1 of medium carrot, halved lengthwise and cut into 1/2-inch pieces.
- {Take 1 of stem celery, cut into 1/2-inch pieces.
- {Take 1 teaspoon of fresh thyme (or 1/3 to 1/2 teaspoon dried).
- {Prepare 2 cups of baked butternut squash.
- {Make ready 4 cups of unsalted chicken or vegetable stock.
- {Make ready 2 teaspoons of kosher salt to start.
- {Get 1/2 teaspoon of black pepper.
- {Get of up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others).
- {Prepare 1 cup of heavy whipping cream (you can use whole, lowfat, or nonfat milk - it'll be a little less rich and creamy, but still yummy).
Butternut squash and cool weather go together like they were made for. Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful! It's made without heavy cream but is so creamy and takes only a few minutes to prep. You can make it even easier and use pre-cut butternut squash, this shortcut comes super.
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 butternut squash soup recipe is the best! 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. Get the recipe for Creamy Butternut Squash and Parsnip Soup. Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock. Land O Lakes® Butter with Canola Oil.
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