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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 Deciding on Wholesome Fast Food.
Almost each and every “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. From time to time, though, the last thing you choose is to have to make an evening meal from scratch. Sometimes you just wish to reach the drive through en route to your home and call it a day. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet? This can be done because plenty of the popular fast food destinations are attempting to make their menus healthier now. Here’s how it’s possible to eat healthfully while you are at a fast food restaurant.
Visit a drive through at a place which has made it a practice to provide healthier options to people. Arby’s for example, does not offer burgers. Instead, your choices consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, whilst no stranger to the hamburger, also includes a lot of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds with its deep fried chicken parts as well as other terribly unhealthy items.
Simple logic states that the proper way to lose weight and get healthy is to ban fast food from your diet altogether. While this is usually a good idea all you need to do is make a number of good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let someone else produce your dinner. If you decide on healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to simple creamy butternut squash soup recipe. You can have simple creamy butternut squash soup using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Simple Creamy Butternut Squash Soup:
- Use 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
- Prepare 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!)
- Provide 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
- Prepare 1 stem celery, cut into 1/2-inch pieces
- Use 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
- Prepare 2 cups baked butternut squash
- Take 4 cups unsalted chicken or vegetable stock
- Prepare 2 teaspoons kosher salt to start
- Take 1/2 teaspoon black pepper
- You need up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
- You need 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)
Instructions 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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