Butternut Squash Soup

By srumbel

This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, purée it and you’re done. It’s still everything you expect a classic butternut squash soup to be: silky, slightly sweet and full of flavor. Just don’t be tempted to omit the heavy cream — it’s the only fat in the whole soup and, without it, the recipe won’t work.
from onceuponachef.com

Ingredients

• 2 20-ounce packages (2-1/2 pounds) pre-cut butternut squash (if using fresh squash, you'll need one large squash or 7-8 cups cubed)
• 1 red bell pepper, roughly chopped
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed and peeled
• 7 cups water
• 1 tablespoon salt
• 2 tablespoons sugar, plus more if necessary
• 1/2 cup heavy cream
• Fresh thyme sprigs, for garnish (optional)

Preparation

Step 1

Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.


Servings: 6-8


Nutrition Information

Powered by Edamam

Per serving (6 servings)
Serving size:
about 1 1/2 cups
Calories:
186
Fat:
8g
Saturated fat:
5g
Carbohydrates:
30g
Sugar:
5g
Fiber:
5g
Protein:
3g
Sodium:
1191mg
Cholesterol:
27mg