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Bold Butternut Squash Soup
The Perfect Soup for Autumn!
Nothing heralds the taste of fall as much as this warming butternut squash soup recipe. In this recipe, we use the oven to roast the butternut squash. Doing this we remove as much excess
moisture while concentrating flavors and caramelizing the squash’s natural sugars. It is then transferred to a pot where we use a stick blender to break it down and then simmer it with herbs and spices as well as some beef broth until the flavors infuse. Finish with some cream and this will warm your bones
This butternut squash soup recipe can also be used as a base for easy early winter gnocchi. Certainly, this technique of roasting and then blending should sound familiar. If you’ve read our top rated spaghetti sauce recipe, you should be familiar from the get-go. Try this with any combination of seasonal vegetables, especially squashes. A few easy steps is all it takes to make a little magic in the kitchen.
Butternut Squash Soup
What You'll Need
- 2 Butternut Squashes
- 1 Stick Butter
- 4oz (Half Brick) of Cream Cheese
- 1 Teaspoon Thyme
- 1 Medium Onion, Chopped
- 3 Dashes Mild Curry Powder
- 3 14oz Cans Chicken Broth
- Chives, Minced - For Gasrnish
- 3 Teaspoons Vegetable oil
- 2 Teaspoon Salt
Instructions
1.)Half the butternut squashes and remoe seeds. Rub with oil and sprinkle with salt. Roast in oven, face down for 45 mintues @ 300 degrees.
2.)Melt butter ina large pot and cook the onion with the thyme and curry powder on low heat until trnaslucent
3.)Scoop out cooked squash from the rind and combine in the pot. Puree until smooth with a hand blender.
4.)Add cream cheese and let simmer for 5 minutes. Blend again to integrate.
5.)Serve, topped with minced chive as a garnish.
We hope you enjoy our recipe! Make sure to leave your comments and let us know what you think!
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