Simple Creamy Butternut Squash Soup

Slowly moving all my old recipes to the new blog. Thought this a perfectly seasonal soup recipe to share today. :)

Simple Creamy Butternut Squash Soup
Serves 4 to 6
Time: About 45 minutes to bake the squash and 45 minutes to make the soup.
Printable Version

This is one of Maddie's favorite Fall soups. Omit the thyme, and it makes a great basic recipe to which you can add any fresh or dried herbs or spices to suit your palate or menu.

Oh, and remember, you'll need to bake your squash first, which you can do 3 to 4 days in advance.

- 2 Tablespoons butter plus 1 teaspoon olive oil
- 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
- 1/2 a medium onion, chopped into 1/2-inch pieces
- 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
- 1 stem celery, cut into 1/2-inch pieces
- 1 teaspoon fresh thyme
- 2 cups baked butternut squash
- 4 cups unsalted chicken or vegetable stock
- 2 teaspoons kosher salt to start
- 1/2 teaspoon black pepper
- sugar if needed to lightly sweeten the squash
- 1 cup heavy whipping cream

1) Put the butter and oil in a 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).

2) 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.

3) 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 easily, like a hot knife through butter - the carrots need to be this tender in order to get a smooth 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.)

4) Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes.

5) 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.

I like to serve the soup with a little fresh cracked black pepper most of the time. A dollop of sour cream or creme fraiche and chopped fresh chives too, if I want to dress it up a bit.

To deliciously seasonal soup! :)


Full album HERE.



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