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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 every single “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. There’s some value to this. But occasionally the last thing you want to do is put together a whole supper for yourself and your family. Once in a while you only want to pay a visit to the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by shame about slipping on your diet. This may be possible because an abundance of the popular fast food destinations are trying to make their menus healthy now. Here is how you can find appropriate food choices at the drive through.
Choose your drive through based on whether or not it has more healthy options available. For example, Arby’s won’t offer hamburgers. Instead, your choices consist of roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has offered hamburgers for decades, they also have plenty of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds using its deep fried chicken parts and also other terribly bad items.
Logic says that one of the best ways to stay balanced is to bypass the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let other people create your dinner. When you want wholesome menu items, you do not have to feel guilty about visiting the drive through.
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 cook Simple Creamy Butternut Squash Soup:
- Prepare 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
- Use 2 Tablespoons butter plus 1 teaspoon olive oil
- Take 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
- Use 1/2 a medium onion, chopped into a 1/2-inch pieces
- Prepare 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
- Use 1 stem celery, cut into 1/2-inch pieces
- Use 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
- Use 2 cups baked butternut squash
- You need 4 cups unsalted chicken or vegetable stock
- Use 2 teaspoons kosher salt to start
- Get 1/2 teaspoon black pepper
- You need up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
- Provide 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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