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Thursday, September 29, 2022
Home Blog Breaking Eggs Easy Family Recipes: Butternut Squash Soup

Easy Family Recipes: Butternut Squash Soup

flexed butternut squash soupSoup always soothes the soul, or at least the belly, and this colorful version is just right for a rainy or cool day. Here’s a simple soup you can whip up in a jiffy. If you want to sweeten it a bit, just peel an apple, dice it and add it with the squash. Now, go make some soup!

Butternut Squash Soup

Serves 4

  • 1 large leek
  • 2 tablespoons unsalted butter
  • 1 medium butternut squash, peeled, seeded, and cut into cubes (or 20 oz. already prepared squash from the grocery store)
  • 1-32 ounce container low-sodium chicken broth
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • optional: 1/4 cup heavy cream

Cut the dark green leaves off of the leek and discard. Cut leek in half lengthwise and remove root end. Thnly slice leeks and rinse well under cold running water to wash away the sand and dirt (leeks are notoriously dirty, so be sure to really get them clean).

Melt the butter in a medium saucepan. Add clean, sliced leeks and cook over medium heat for 5-8 minutes, until leeks are softened but not brown. Add peeled and cut squash to the pot, then add chicken broth, thyme, salt, and pepper. Bring chicken broth to a boil, then immediately reduce to a simmer. Cover and turn heat to medium-low and cook for 30 minutes.

Using a blender, puree soup in two batches, being sure to remove the center plug in the blender lid and cover with a dishtowel while holding during processing so that the lid won’t blow off. (Safety note: Always remove the center plug of the lid when blending anything hot. Otherwise, pressure can build and the lid can pop off, with whatever you’re blending potentially burning you.) Return soup to pot and adjust seasoning if necessary.

If you’d like to enrich your soup a bit, feel free to add that little bit of heavy cream, but know that your healthy soup just took a significant dose of fat. If instead you choose to use milk instead (not recommended), be sure not to boil the soup again or the milk can get a bit chunky and unpleasant texture-wise.

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