Name: Simple Way to Make Homemade Simple Creamy Butternut Squash Soup
Prep time: 36 min
Cook time: 51 min
Yield: 2
Cuisine: American
Ingredients: 1 small butternut squash the smallest you can find is usually enough to make this recipe twice; 2 Tablespoons butter plus 1 teaspoon olive oil; 2 cups chopped leeks light green and white parts only remember to wash your leeks well; 1/2 a medium onion chopped into a 12inch pieces; 1 medium carrot halved lengthwise and cut into 12inch pieces; 1 stem celery cut into 12inch pieces; 1 teaspoon fresh thyme or 13 to 12 teaspoon dried; 2 cups baked butternut squash; 4 cups unsalted chicken or vegetable stock; 2 teaspoons kosher salt to start; 1/2 teaspoon black pepper; up to 1 teaspoon sugar if needed to lightly sweeten some squashes are sweeter than others; 1 cup heavy whipping cream you can use whole lowfat or nonfat milk itll be a little less rich and creamy but still yummy

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, simple creamy butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

This simple homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious I was so happy to find butternut in stock again, and knew exactly what I'd make with it. My favorite butternut squash soup is ultra creamy and full of complex roasted.

Simple Creamy Butternut Squash Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Simple Creamy Butternut Squash Soup is something that I have loved my whole life.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Simple Creamy Butternut Squash Soup:

Take 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
Prepare 2 Tablespoons butter plus 1 teaspoon olive oil
Make ready 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
Get 1/2 a medium onion, chopped into a 1/2-inch pieces
Make ready 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
Make ready 1 stem celery, cut into 1/2-inch pieces
Make ready 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
Make ready 2 cups baked butternut squash
Get 4 cups unsalted chicken or vegetable stock
Get 2 teaspoons kosher salt to start
Take 1/2 teaspoon black pepper
Get up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
Get 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)

Puree soup in a blender or. 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.

Steps 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!

We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the weekend. Super creamy didn't add coconut milk yet. Came home from errands and viola done. 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. This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the In this recipe, roasted butternut squash, shallot and garlic are pureed until thick and creamy creating a luscious fall soup you'll want to enjoy again.

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