The hardest part is peeling and slicing it because raw squash is really tough. This ensures that the flavor of butternut squash shines in the soup.īutternut Squash. There’s nothing fancy needed here, just your regular basic pantry ingredients. Ingredientsīutternut squash soup is packed with so much flavor, so it might come as a surprise that it only requires the simplest things. I’m here to arm you with tons of tips and tricks to ensure that you get the most mouthwatering, tastebud tingling soup. It’s 100% fool-proof.ĭon’t worry if it’s your first time making butternut squash soup. There’s no need to be a master chef to make this soup. The recipe I’m about to share is insanely easy to whip up and customize according to your taste. It’s so good that I can gobble up one bowl after another of this soup. It’s a feel-good soup that never fails to cheer up even the saddest, grumpiest folks. It’s clear evidence that vegetable dishes can taste just as good as meat-based entrees. Wonderfully sweet, smooth, and creamy, the soup is highly addictive. It’s a holiday staple not only because of the abundance of squash during the season but also because of its flavor. Get ready to impress your family and friends with the best butternut squash soup there is! Butternut Squash Soupīutternut squash soup is a thick soup made from carrots, potatoes, and as you might have guessed, butternut squash. It won’t only satisfy your hunger, but will also soothe your heart and soul.īest of all, butternut squash soup is a breeze to make.ĭon’t even worry about the impossible task of peeling butternut squash, because there’s a hack to make things so much easier.Įven though this soup is often seen at holiday dinners, you can also whip it up any day of the week. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.It’s wonderfully sweet, creamy, and warming. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The data is calculated through an online nutritional calculator,. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only. Thai-Style Butternut Squash Soup with Coconut Milk.Once heated through, add the cream and bring to a simmer before serving. Defrost the soup in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot. The soup can be frozen, without the cream, for up to 3 months.
#Easy butternut squash soup recipe how to
Ladle the soup into bowls, garnish with thyme and croutons, and enjoy! How To Freeze Butternut Squash Soup Stir until combined, then taste and adjust seasoning if necessary. Purée the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. Step-By-Step Instructionsīegin by tossing all of the vegetables, salt, and sugar into a large soup pot. The grocer’s rule is “first in, first out” so the freshest package will be towards the back of the shelf. The key is to make sure the package is very fresh. Peeling, seeding, and chopping a whole butternut squash is a chore, so I recommend getting it prepped and ready to cook. While it’s generally more expensive to buy pre-cut produce at the supermarket, it can be a huge time-saver, especially with large, unwieldy vegetables like butternut squash. What you’ll need to make Butternut squash soup 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.
#Easy butternut squash soup recipe full
It’s still everything you expect a squash soup to be: silky, slightly sweet, and full of flavor.
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. This has got to be the easiest butternut squash soup recipe ever. This is the simplest butternut squash soup you’ll ever make, but it’s no less delicious for it.
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