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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 article you read about improving your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Occasionally, though, the last thing you need is to have to cook a meal from scratch. Sometimes you just want to hit the drive through along the way home and call it a day. There is no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is possible because an abundance of the popular fast food spots are attempting to make their menus healthy now. Here is the way to eat healthfully when you reach the drive through.
Pick water, juice or perhaps milk as a drink. Choosing a large soda as your beverage adds hundreds of harmful calories to your meal. One serving of pop is eight ounces. That serving usually includes a minimum of a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start at twenty ounces. It is frequently at least 30 ounces. This ensures that just purchasing a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. Water, fruit juice and milk, conversely, are much better choices.
Logic states that that one the simplest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. While, for the most part, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have another person do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthy and balanced decisions!
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 only need 13 ingredients and 7 steps. Here is how you achieve that.
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)
- Provide 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!)
- Get 1/2 a medium onion, chopped into a 1/2-inch pieces
- You need 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
- Get 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
- You need 4 cups unsalted chicken or vegetable stock
- Get 2 teaspoons kosher salt to start
- Provide 1/2 teaspoon black pepper
- Take 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)
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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