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Simple Creamy Butternut Squash Soup
Simple Creamy Butternut Squash Soup

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.

Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is really very true. Now and then, though, you absolutely do not want to make a whole meal for your family or even just for yourself. Sometimes almost all you desperately want is to go to the drive through and get home as soon as possible. There is simply no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because many of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here’s how you’ll be able to eat healthfully while you are at a fast food restaurant.

Milk, juice and water would be the best selections for beverages. Choosing a huge softdrink as your beverage adds hundreds of poor calories to your meal. A sole helping of soda is commonly thought to be eight ounces. That serving typically contains at least a hundred calories and more than a few tablespoons of sugar. Most fast food soda sizes start out at twenty ounces. Thirty ounces, however, is considerably more common. This means that just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. Milk, fruit juices and also plain water are much healthier options.

Fundamental logic states that the proper way to lose weight and get healthy is to ban fast food from your diet entirely. While this is usually a good idea all you need to do is make a number of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, allowing someone else cook dinner is just what you require. There isn’t any reason to feel bad about going to the drive through when you make healthful decisions!

We hope you got benefit from reading it, now let’s go back to simple creamy butternut squash soup recipe. You can cook 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:
  1. Get 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
  2. Prepare 2 Tablespoons butter plus 1 teaspoon olive oil
  3. You need 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
  4. Prepare 1/2 a medium onion, chopped into a 1/2-inch pieces
  5. Get 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Get 1 stem celery, cut into 1/2-inch pieces
  7. Use 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. Take 2 cups baked butternut squash
  9. Prepare 4 cups unsalted chicken or vegetable stock
  10. Take 2 teaspoons kosher salt to start
  11. Use 1/2 teaspoon black pepper
  12. Use up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
  13. 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:
  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.
  2. 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).
  3. 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.
  4. 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.)
  5. Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes.
  6. 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.
  7. Enjoy!

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