Easiest Way to Make Speedy Simple Creamy Butternut Squash Soup

Simple Creamy Butternut Squash Soup. Place squash in saucepan along with carrots, onions and broth, then add in the salt. Pour a little hot puree into the ⅓-½ cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if.

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Puree squash and cream cheese in a blender or food processor in batches until smooth.

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, simple creamy butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Place squash in saucepan along with carrots, onions and broth, then add in the salt. Pour a little hot puree into the ⅓-½ cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if.

Simple Creamy Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Simple Creamy Butternut Squash Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have simple creamy butternut squash soup using 13 ingredients and 1 steps. Here is how you can achieve that.

The ingredients needed to make Simple Creamy Butternut Squash Soup:

1. Get 1 of small butternut squash (the smallest you can find is usually enough to make this recipe twice).
2. Make ready 2 Tablespoons of butter plus 1 teaspoon olive oil.
3. Take 2 cups of chopped leeks (light green and white parts only – remember to wash your leeks well!).
4. Take 1/2 of a medium onion, chopped into a 1/2-inch pieces.
5. Make ready 1 of medium carrot, halved lengthwise and cut into 1/2-inch pieces.
6. Take 1 of stem celery, cut into 1/2-inch pieces.
7. Get 1 teaspoon of fresh thyme (or 1/3 to 1/2 teaspoon dried).
8. Take 2 cups of baked butternut squash.
9. Take 4 cups of unsalted chicken or vegetable stock.
10. Prepare 2 teaspoons of kosher salt to start.
11. Get 1/2 teaspoon of black pepper.
12. Take of up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others).
13. Prepare 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).

Return to saucepan, and heat through. Stir in squash, broth, salt and pepper; bring to a boil. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan.

Instructions to make Simple Creamy Butternut Squash Soup:

1. 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..

Add cream; cook and stir until heated through. Creamy Butternut Squash Soup is a rich, sweet and savory comfort soup that is perfect for Fall and Winter. Top with croutons and chopped roasted pecans! Creamy Butternut Squash Soup tastes more like a dessert than a soup! I've always loved traditional butternut squash soup, but this recipe takes it to a whole new.

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