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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 Deciding on Wholesome Fast Food.

Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. There’s some worth to this. But sometimes the last thing you wish to do is prepare a whole supper for yourself and your family. Sometimes all you desperately want is to go to the drive through and get home as quickly as possible. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because most of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here is how one can find healthy food at the drive through.

Pick water, juice or maybe milk as a drink. Choosing a large softdrink as your beverage contributes hundreds of poor calories to your meal. Usually just one helping of soda pop is only eight ounces big. That portion may contain many spoonfuls of sugar along with at least a hundred calories. Most fast food soda sizes begin at twenty ounces. It is most often a minimum of 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, on the other hand, are better choices.

Basic sense states that the best way to lose pounds and get healthy is to ban fast food from your diet entirely. While, in most cases, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times the thing you need most is just to have another person do the cooking. When you choose healthy menu items, you do not have to feel guilty about visiting the drive through.

We hope you got insight 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 it.

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