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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 Fine For You.

Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. This is actually good advice. From time to time, though, the last thing you choose is to have to cook a meal from scratch. Once in a while you only want to check out the drive through when you are on your way home and complete the day. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet regime? This is because a lot of the famous fast food restaurants out there are trying to “healthy up” their menus. Here’s how it is possible to eat healthfully when you’re at a fast food place.

Pick water, juice or perhaps milk as a drink. Choosing a big soda as your beverage adds hundreds of poor calories to your meal. Usually just one serving of soft drinks should be eight ounces big. Those eight ounces tend to be at least 100 calories and about ten tablespoons of sugar. A fast food soft drink is frequently not less than twenty ounces. It is frequently no less than 30 ounces. This is the reason why just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. Water, fruit juice as well as milk, however, are better choices.

Simple sense states that the proper way to lose pounds and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, permitting someone else cook dinner is just the thing you need. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!

We hope you got benefit from reading it, now let’s go back to simple creamy butternut squash soup recipe. You can have simple creamy butternut squash soup using 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Simple Creamy Butternut Squash Soup:
  1. You need 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
  2. Provide 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. You need 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. Prepare 1 stem celery, cut into 1/2-inch pieces
  7. Take 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. You need 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. Take 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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