The fall after the Hardworking Husband and I were married we dog sat for the HH’s bosses’ as we had many times before and many times since. They usually ask us to eat food they have left in their fridge. This particular time they had left butternut squash soup for us. She explained how to fix it and reheat it. I think I ate all of it. It was so good. The following fall I called to get a recipe and was surprised how easy it is. 3 ingredients (maybe 4). I love to make this each fall. Butternut squash are pretty inexpensive. And the hardest part is peeling the squash.
Butternut Squash Soup
1 butternut squash
Chicken stock
Half & half
Peel and cube the squash. The cubes can be large. If you have not used a butternut squash before, the seeds are in the bottom bulb part of the squash. Just scoop them out like you would a pumpkin.
Put cubed squash in a large pot. Pour enough chicken stock in pot to cover squash. Bring to a boil then reduce heat to medium and simmer.
Cook until squash is very soft. Drain most of the chicken stock but keep it.
Using either an immersion blender or a regular blender (carefully) blend until completely smooth. Add chicken stock back as needed. If you use a regular blender, you will need to do it in batches.
To serve ladle blended squash into a bowl and add half & half until it is the consistency you want.
You can add salt if you would like. I generally use far less salt than most people. So I don’t salt it. I usually eat a bowl after it’s made and then put the rest in the fridge and eat for lunch. You can reuse the chicken stock, if you’d like. It will just have a butternut squash flavor to it.
Butternut Squash Soup
Ingredients
- 1 butternut squash
- chicken stock
- half & half
- Salt & Pepper to taste
Instructions
- Peel and cube the squash. The cubes can be large. If you have not used a butternut squash before, the seeds are in the bottom bulb part of the squash. Just scoop them out like you would a pumpkin.
- Put cubed squash in a large pot. Pour enough chicken stock in pot to cover squash. Bring to a boil then reduce heat to medium and simmer. Cook until squash is very soft.
- Drain most of the chicken stock but keep. Using either an immersion blender or a regular blender (carefully) blend until completely smooth. Add chicken stock back as needed.
- To serve ladle blended squash into a bowl and add half & half until it is the consistency you want. Add Salt & Pepper to taste.
- Enjoy
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Wow! This looks super easy. I will have to try it! Pinning it
Blessings,
Diane Roark
I’ve always wanted to try a soup like this, just have never gotten around to it! 🙂
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This one is so easy yet still has great flavor.
Butternut squash is a favorite around here. I love it in soup. I tend to under salt as well, preferring to add salt at the table.
Not a lot of people have tried butternut squash. But it is so worth trying.
I got a red bowl almost identical to the one in your photos this weekend. I’m glad to know it photographs well! I’m sure I’ll be using it in a post or two. 🙂
~Visiting from Tasty Tuesdays~
I love these bowls. My favorite color is red and I might just have too many red things in my kitchen. The Hardworking Husband is thankful it doesn’t bleed over to the rest of the house too much.
I was just looking for new soup recipes! This is perfect timing. Thanks for sharing.
Thanks for stopping by. This one has such good flavor.