Easy Butternut Squash Soup Recipe
Garnish with fresh parsley.
Easy butternut squash soup recipe. Cover the pot and reduce the heat to low simmer for 20 minutes or until squash is tender then remove from heat. 1 medium butternut squash 3 pounds peeled and cubed. This recipe was developed by the taste of home test kitchen.
Purée the soup with a hand held immersion blender or in a standard blender until silky smooth. Once peeled seed the squash and chop it into rough cubes and put in a large saucepan. Pour in the heavy cream.
That s all there is to it. 1 2 cup heavy whipping cream. If necessary return to pan and reheat gently.
Reduce heat to low cover pot and simmer 40 minutes or until all vegetables are tender. Microwave on 100 percent power high for 3 minutes more. Add 2 tablespoons water.
Microwave on 100 percent power high for 3 minutes. For an added richness i prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well too but my favorite is butternut.
The skin will be tough so to peel use either a very sharp peeler or a small sharp knife. 4 cups vegetable broth. 3 garlic cloves minced.