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Before you jump to Simple Creamy Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Now and then, though, you absolutely do not wish to make an entire meal for your family or even just for yourself. Sometimes just about all you desperately want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by remorse about slipping on your diet. This is because a lot of the well-known fast food restaurants on the market are trying to “healthy up” their choices. Here is how to eat healthy and balanced when you visit the drive through.
Visit a drive through in a place who has made it a practice to supply healthier options to people. Arby’s by way of example, doesn’t serve burgers. You may eat roast beef sandwiches, wraps and salads instead. Wendy’s, obviously, is known for its square burgers, but the menu there has a bundle of healthy choices like salad, potatoes and chili. Most fast food eating places do not stoop to the harmful lows seen at McDonalds.
Common logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a few good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Often what you require most is just to have somebody else do the cooking. If you decide on healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to simple creamy butternut squash soup recipe. To make simple creamy butternut squash soup you need 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Simple Creamy Butternut Squash Soup:
- Provide 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
- Take 2 Tablespoons butter plus 1 teaspoon olive oil
- Get 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
- You need 1/2 a medium onion, chopped into a 1/2-inch pieces
- Get 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
- Take 1 stem celery, cut into 1/2-inch pieces
- Prepare 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
- Prepare 2 cups baked butternut squash
- You need 4 cups unsalted chicken or vegetable stock
- You need 2 teaspoons kosher salt to start
- Provide 1/2 teaspoon black pepper
- Use up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
- Take 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)
Steps to make Simple Creamy Butternut Squash Soup:
- 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!
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