Amazing Butternut Squash Soup Recipe
We’re making an easy, delicious Butternut Squash Soup Recipe. So let’s get started. First off, there’s a little bit of prep work.Â
We wanna grab a three-pound Butternut Squash Soup Recipe, and I’m going to give it a slice, carefully peel it, desi it, and give it a cube.Â
That is the easiest. If you just cut it into two pieces. Now we can remove the skin and cube it up. I love the color of the squash.Â
All that beta keratin. I’m cutting these into smaller pieces so that when I simmer it, it all cooks together faster.
Preparation for Butternut Squash Soup Recipe
- If you have big, giant pieces, you will be waiting a while for them to soften up. That’s a yacht of seeds.
- A lot of the time you can get pre-peeled and cubed butternut squash at the supermarket.
- We want one medium onion. I love a fresh onion because there are no tears look on my eyes. Nothing’s happening.
- This soup gets blended unless you want it chunky, so the diced size doesn’t matter. Don’t be precious about it.
- It makes tending those onions all seasoned worthwhile.
- All right, now I’m going to add two tablespoons of olive oil. Oh, wrong burner.
- Now, Add two tablespoons of olive oil to a large pot over medium heat.
How to make (Butternut Squash Soup Recipe)
- Once that olive oil is dancing in the pan, I can add the onion. While that heats up, start missing some garlic.
- We want about six cloves of garlic, which means at least eight. No one told me it wasn’t on.
- I’m making soup with special requests from Loughlin and George. They are super hot and just love all kinds of soups.
- It’s adorable. Like those two little old people when my mom was visiting, we were making nana’s chicken soup and Nana’s vegetable soup with vegetables from the gardens.
- They were going out to pick the vegetables, helping her cut, which was adorable.
- They were so proud of the soup that they ate all of that plowed right through it. But they went with me to a farmer’s market and saw butternut squash.
- We talked about it, talked about butternut squash soup, and they asked if I would make it for them.
- So this is part of their dinner tonight. All I have to do is finish this recipe before dinner time. So many flavors can go into this soup.
- That is so great. With a cubed apple inside, you can add it in with butternut squash.
- It softens up and gives you a wonderful little bit of acidic sweetness and depth of flavor.
While that cooks, finish mincing your garlic, and then you can do some cleanup.
My onions are nicely browned. It’s time to add your garlic in, and we’re going to stir for two minutes constantly.
Do not let your garlic burn. That would be sad and bitter. Also, reduce heat to medium or medium-low, depending on how hot your pot got.
Super fragrant. And after two minutes, we’re going to add half a teaspoon of cinnamon.
That spice isn’t bloomed in the hot oil and releases a lot of flavors.
I’m adding an 8th to a quarter of a teaspoon of nutmeg. If this is to your taste, stir that for about a minute.
You’ll feel like all this amazing spice coming right into your nose. You’ll smell it.
You’ll smell a lot of delicious spice. Now it’s time to add our squash in. because everything will burn on the bottom if you just leave it under the squash.
- I’m also adding in half a teaspoon of salt so we can add more later to taste.
- Two teaspoons of freshly cracked black pepper. Dive delay. This is like a delicious, nice butternut squash soup.
- You can add so many different flavors and take this in different directions.
- When my mom makes this at home, she loves to add curry and chili powder to this to give some heat and more flavor.
You can add other spices that you really enjoy and just, like, just play with it. It’s your soup. You can do a lot with it.
You can add chicken broth if you want that flavor. I’m keeping it vegetarian today.
Why three to four cups?
- Three cups will give you a thicker creamier soup. Four cups will give you a thinner soup.
- It’s totally up to you and what you enjoy. Now for the fun part, let this simmer away for 30 to 40 minutes.
Until the butternut squash is very tender. Then we’ll come back. But in the meantime, just give it an occasional stir every once in a while. We’ll be right back.
The soup simmered away until the butternut squash was nice and soft.
Now, you can eat it like this if you want, but in my mind, it should be nice and smooth. That is called a blender.
You could use an immersion blender for this, but honestly, a regular blender or even a food processor is so much easier and less annoying. And if you’re like John, I love creamy soups, but I want this to be even richer and more indulgent.
Bonus
You can add, like, maybe a quarter to half a cup of heavy cream in here. Amazing Or if you’re vegan and non-dairy, I would just use some coconut milk.Â
I love coconut milk in the soup, regardless of, like, dietary preferences. We’re going to blend this up right now. soup cools down just a little bit.
It annoying to blend fire hops things. Let’s also remove the cap so pressure doesn’t build up in here.
You can add chicken stock, water, and coconut milk cream. Any of those things are going to change the consistency, and some of them will make it even more delicious.
I like to garnish my soup with a little pepper, a dash of cinnamon, and a sprinkle of fresh thyme.
This soup is a quintessential fall treat. It’s cozy, warm, comforting, and easy to make.
Even at the end of summer, when I’m ready for all those fall feelings Butternut Squash Soup Recipe, I made it just in time for dinner.
Note
- Use the best oil, to cook the onion. It’ll take maybe ten to 15 minutes for it to start browning and take on some color.Â
- We want to take this from being saddled onion to, like, delicious depths of flavor. Caramelized onion.Â
- So it’s like a caramelized onion you’d use for a French onion Butternut Squash Soup Recipe, but it’s taking on some color. It’s giving us some flavor and adding a lot to the soup.
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