Fall is a wonderful time of year. The weather is getting chillier and crisp and that makes it a fabulous time of year to get your soup on! Butternut Squash is a vegetable that most people fear. They look at it and have no idea what to do with it. I felt the same way. I’ve always loved canned butternut squash soup and decided it was time to try to make my own. It can be a little intimidating but once you try it, you will see that this veggie is worth it!
- 1 Butternut Squash
- 1 onion chopped
- 3 tablespoons of butter
- 4 cups of chicken broth
- 1 cup of water
- 1/2 cup of heavy cream
- salt and freshly ground black pepper
The hardest part of this is peeling the squash. I use a peeler and try to get as much of the skin off as I possibly can. Once that is done I cut it into chunks and discard the seeds. Heat butter in a large soup pot. When melted add the onion and cook until it is translucent. Add squash, chicken broth and water. Bring to a simmer and let cook for 20-30 minutes or until squash is tender. Then, I add the heavy cream, stir and let cook for 10 more minutes. Since I was not having the soup until the next day, I cooled it down and placed it in a tupperware and put it in the fridge for the night.
D-Day! Yesterday, I wanted to have it for lunch. In batches, I put the soup in my nutribullet to puree everything. This makes it just the right consistency that traditional butternut squash soup should be. Place in soup pot and reheat on low. Stir often. Add your salt and pepper.
You can do the puree’ all in one night and serve immediately as well.
I definitely will make this again and thought it was great. My husband, who once told me that he doesn’t like orange vegetables, tasted it after some serious coaxing and liked it which really speaks volumes! So, try it out and let me know how you like it.