I am a HUGE fan of Butternut Squash Soup. I waited patiently until they came in season, and now I cannot stop cooking with them. There are tons of ways to make Butternut Squash Soup, but I opted for the simple method with the least amount of ingredients. I used a recipe from my girl Paula Deen, and of course altered a few things along the way. As a starter or it’s own course, it tastes delicious with a dallop of sour cream and a big hunk of crispy bread.
Ingredients: Serves 4
1-2lb Butternut Squash-Seeded-peeled-Cut into 1in cubes
1 1/2 cup of Onions (I added more because I really like onions)
2 Carrots (I added more carrots)
3 cans of Chicken Broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
Start with peeling, seeding, and dicing the Butternut Squash into 1in pieces. I like to leave a little of the skin since that is where all the nutrients are (I didn’t leave this much though).
All of the Squash, Carrots, and onions in the pot.
Add the Chicken Broth and Salt. Simmer uncovered for about 40 mins-until really tender.
It starts to boil down and look like this 🙂
Once the consistency is mush add the butter. At this point you can either use a stick blender (my favorite option), a food processor, or a blender. I also made this with none of these devices and just mashed it up real good. It was still a hit! Here it is your preference if you enjoy really smooth or a little chunky.
Add the whipping cream nice and slow.
Most delicious on a cold winter day!!