Simple Creamy Butternut Squash Soup. This simple homemade butternut squash soup is the best I've ever tasted! 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 butternut squash flavor.

Simple Creamy Butternut Squash Soup Puree soup in a blender or. 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 Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, simple creamy butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Simple Creamy Butternut Squash Soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Simple Creamy Butternut Squash Soup is something which I've loved my entire life. They are nice and they look fantastic.

This simple homemade butternut squash soup is the best I've ever tasted! 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 butternut squash flavor.

To get started with this particular 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 cook that.

The ingredients needed to make Simple Creamy Butternut Squash Soup:

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

It's easy to prepare, and the incredible flavor of the butternut squash really shines. I'd like to think this is the most elegant version of butternut squash soup out there. 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.

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!.

You can make it even easier and use pre-cut butternut squash, this shortcut comes super. Get the recipe for Creamy Butternut Squash and Parsnip Soup. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Creamy Butternut Squash With Cinnamon Soup. When it came to adding the broth, I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash, this much broth may be the reason some of your soups came out watery.

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