Recipe: Butternut Squash Soup

Lauren Carrane September 11, 2018 at 8:57 pm
Butternut Squash Soup

Now that fall is in the air, it’s a great time to cook up a pot of soup for your family to enjoy. You can also freeze it and eat it all week for a healthy lunch option.

INGREDIENTS

  • 20-oz. packages (2-1/2 pounds) pre-cut butternut squash (if using fresh squash, you’ll need one large squash or 7-8 cups cubed)
  • 1 red bell pepper, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 7 cups water
  • 1 Tbsp. salt
  • 2 Tbsp. sugar, (optional)
  • 1/2 cup heavy cream
  • Fresh thyme sprigs, for garnish (optional)

DIRECTIONS

  1. Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
  2. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.

From Once Upon a Chef