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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 Apples Could Certainly Have Huge Advantages To Improve Your Health.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, however, have you ever asked yourself why? Many people have lived with this philosophy for many years, and they in addition pass this on to their children. You will even find that men and women in other country’s also follow this simple rule and they do not know why. In this post we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
You have always been told to make certain that you are eating your fruits and vegetables so you get your vitamins, but apples have been at the top of the list. Well lets have a look at the vitamins and minerals that you could find in just one apple. Several of the major minerals that you’ll discover in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, and also other trace minerals. And you’ll also discover vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
To conclude, I guess an apple a day really can keep the doctor away and now you know why. The one thing you should recognize is that we only mentioned a portion of the benefits of eating apples. Every one of the benefits would take us too long to include in this write-up, however the information is out there. I hope that the next time you go to the food store you end up getting plenty of apples. You will see that your overall health could greatly be benefited when you eat apples.
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 do it.
The ingredients needed to make Simple Creamy Butternut Squash Soup:
- Prepare 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
- You need 2 Tablespoons butter plus 1 teaspoon olive oil
- You need 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
- Take 1/2 a medium onion, chopped into a 1/2-inch pieces
- Provide 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
- Get 1 stem celery, cut into 1/2-inch pieces
- Prepare 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
- Use 2 cups baked butternut squash
- Provide 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)
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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