The creamiest butternut squash soup - so healthy yet if feels so indulgent. Definitely the way to start Fall off right. Find the best kitchen gadgets here and support local shopping online.
This soup is a breeze to make with only five main ingredients: butternut squash, potatoes, onions, carrots and chicken stock. The potatoes and squash are roasted together until tender, while the onions and carrots get sautéed until softened. The squash, potatoes and stock are then added to the pot with the onions and carrots and everything gets simmered before being pureed with an immersion blender or in a standard blender. View the Shop.
Of course, the soup isn't complete without a dollop of sour cream and crusty toasted bread on the side. A sprinkle of freshly ground black pepper and fresh herbs (or thinly sliced green onions) doesn't hurt either.
And a note about roasting butternut squash - you can see in the image above I cubed the entire squash, skin on, and roasted the potatoes and squash together for about 35 minutes. I then gently peeled the skin off the cubes of squash when they had cooled. Feel free to peel the squash before roasting if you'd like, though I find it easier to remove when softened. Support local shopping.
Butternut Squash Soup
Servings: 6-8 | Prep Time: 45 minutes
INGREDIENTS
1 medium Butternut Squash, cut into 1.5" cubes
2 medium Russett Potatoes, cut into 1.5" cubes
1 medium Yellow Sweet Onion, diced
1 medium Carrot, diced
1 quart Chicken or Vegetable Stock
1/2 cup Sour Cream
3 tablespoons Olive Oil
2 tablespoons Butter
1 tablespoon chopped Fresh Sage or Thyme
Salt and Pepper, to taste
Extra Sour Cream, to serve
DIRECTIONS
1. Preheat oven to 400F. Place butternut squash and potato cubes onto foil-lined baking sheet and drizzle with 3 tablespoons olive oil. Season generously with salt and pepper and roast for 30-40 minutes until tender. Remove from oven, let sit until cool enough to touch; peel skins off butternut squash.
2. Meanwhile, in a large stock pot melt 2 tablespoons butter. Add onions and carrot and sauté until tender, about 10 minutes. Season onions and carrot generously with salt and pepper.
3. Add roasted squash, potatoes, chicken stock and sage to the pot with the onions and carrot. Bring to a boil and then reduce heat to simmer, covered, for 10 minutes.
4. Remove from heat and puree with an immersion blender or in a blender. Stir in 1/2 cup sour cream. Extra stock can be added to adjust consistency if too thick. Season again with salt and pepper if needed. Serve with a dollop of sour cream.
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