Creamy Butternut Squash Soup Recipe: Easy & Delicious Fall Comfort Food
As soon as the first fall leaves start to drop, I rush to this warming and delicious recipe. I love the sweet and savoriness created with the beautiful ingredients of the fall. Enjoy this super simple yet absolutely amazing Butternut Squash Soup Recipe.
Tools Needed:
Chef’s knife
Cutting board
Large spoon
Large to medium pot
Blender
Butcher's twine (optional)
Ingredients:
Oil: 1 oz
Butternut squash: 3 lbs (peeled, deseeded, and diced)
Onion: 1 large (diced)
Garlic: 4 cloves (smashed)
Fresh sage: 1 sprig
Fresh thyme: 1 sprig
Cream: 10 oz
Water or additional cream (as needed for desired smoothness)
Salt: to taste
Instructions:
Prep:
Prepare the Butternut Squash: Peel, deseed, and dice the butternut squash into small cubes.
Dice the Onion: Dice the large onion.
Smash the Garlic: Smash the garlic cloves to release their flavor.
Make a Herb Bouquet (optional): Tie the thyme and sage together with butcher's twine to create a bouquet for easy removal later.
Cook:
Heat the Pot: Place the pot over medium heat.
Sauté the Onion: Add the oil and diced onion, along with a pinch of salt. Cook for about 3 minutes, until the onion is translucent.
Add the Squash: Add the diced butternut squash and another pinch of salt. Cook for about 10-15 minutes, stirring occasionally.
Combine Ingredients: Add the smashed garlic, cream, and the herb bouquet. Simmer for 20-30 minutes, or until the squash is fully softened.
Blend the Soup: Remove the herb bouquet, then blend the soup until silky smooth. Add water or more cream to achieve your desired thickness.
Season to Taste: Adjust the seasoning with salt as needed.
Chef’s Tips:
For added depth of flavor, consider roasting the butternut squash before adding it to the pot!
Try topping the soup with crispy bacon, toasted seeds of your choosing and a dash of chili powder!
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