This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, pure it, and youre done. Its still everything you expect a squash soup to be: silky, slightly sweet, and full of flavor. Just dont be tempted to omit the heavy cream its the only fat in the whole soup and, without it, the recipe wont work.
What youll need to make Butternut squash soup
While its 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. Peeling, seeding, and chopping a whole butternut squash is a chore, so I recommend getting it prepped and ready to cook. The key to make sure the package is very fresh. The grocers rule is first in, first out so the freshest package will be towards the back of the shelf.
Begin by tossing all of the vegetables, salt, and sugar into a large soup pot.
Cover them with water.
Bring the soup to a boil.
Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes.
Pure the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth.
Pour in the heavy cream.
Stir until combined, then taste and adjust seasoning if necessary.
Thats all there is to it. Ladle the soup into bowls, garnish with thyme and croutons, and enjoy!
How To Freeze Butternut Squash Soup
The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
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