Name: How to Prepare Delicious Simple Creamy Butternut Squash Soup
Prep time: 18 min
Cook time: 33 min
Yield: 3
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 1/2-inch pieces; 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces; 1 stem celery, cut into 1/2-inch pieces; 1 teaspoon fresh thyme (or 1/3 to 1/2 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 - it'll be a little less rich and creamy, but still yummy)

Simple Creamy Butternut Squash Soup. 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

You can cook Simple Creamy Butternut Squash Soup using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Simple Creamy Butternut Squash Soup

You need 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.
It’s 2 cups of chopped leeks (light green and white parts only - remember to wash your leeks well!).
You need 1/2 of a medium onion, chopped into a 1/2-inch pieces.
You need 1 of medium carrot, halved lengthwise and cut into 1/2-inch pieces.
You need 1 of stem celery, cut into 1/2-inch pieces.
Prepare 1 teaspoon of fresh thyme (or 1/3 to 1/2 teaspoon dried).
You need 2 cups of baked butternut squash.
You need 4 cups of unsalted chicken or vegetable stock.
You need 2 teaspoons of kosher salt to start.
Prepare 1/2 teaspoon of black pepper.
Prepare of up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others).
You need 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).

You can make it even easier and use pre-cut butternut squash, this shortcut comes super. 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. These simple stretches reduce muscle tension and stiffness. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

Simple Creamy Butternut Squash Soup step by step

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!.

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. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was To make this easy butternut squash soup recipe, you will need: Butternut squash: You can either It was too creamy for me, and I also did not care for the apple flavor that overpowered everything else. Cooked my butternut squash in the crock pot and it made scooping the seeds and meat simple! Then I just puréed everything in my blender and put it in a What I like even more is that this soup has a thick, creamy consistency, without using fatty creams like most other butternut squash soup recipes.