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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 Fast Food That’s Good For You.

Just about every single article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. But occasionally the last thing you wish to do is make a whole meal for yourself and your family. Once in a while you just want to visit the drive through while you’re on your way home and complete the day. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by remorse about slipping on your diet. You can do this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is how you can find appropriate food choices at the drive through.

Your drink should be water or juice or milk. When you drink a large soft drink you are adding a lot of empty calories to your day. Usually a single helping of soda pop should be eight ounces big. That serving typically is made up of a minimum of a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes begin at twenty ounces. Usually, though, they’re 30 ounces. This means that your drink on it’s own will put dozens of ounces of sugar into your body as well as several thousand empty calories. Water, fruit juice and also milk, on the other hand, are far better choices.

Common logic tells us that one positive way to get healthy and lose weight is to by pass the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make beneficial choices, there’s no reason you can’t visit your drive through once in a while. Sometimes what you require most is just to have someone else do the cooking. If you ultimately choose healthy items, the guilt 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. To make simple creamy butternut squash soup you need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Simple Creamy Butternut Squash Soup:
  1. Provide 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
  2. Get 2 Tablespoons butter plus 1 teaspoon olive oil
  3. Provide 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
  4. Take 1/2 a medium onion, chopped into a 1/2-inch pieces
  5. Take 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Take 1 stem celery, cut into 1/2-inch pieces
  7. Prepare 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. Use 2 cups baked butternut squash
  9. Use 4 cups unsalted chicken or vegetable stock
  10. Provide 2 teaspoons kosher salt to start
  11. Get 1/2 teaspoon black pepper
  12. Use up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
  13. 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:
  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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