DO I NEED TO PEEL THE BUTTERNUT SQUASH FOR THIS RECIPE?

Yes. This is a must. The skin of the squash is thick, hard and inedible.

HOW TO EASILY PEEL BUTTERNUT SQUASH?

Peeling butternut squash can often be tricky. Here's how to prep the veggie so the skin can be easily removed: prick the squash all over with a fork. Microwave the veggie for 1 to 3 minutes to soften the peel. Let squash cool before using a sharp vegetable peeler to remove the skin.

HOW TO CUT A BUTTERNUT SQUASH?

After squash has been peeled, slice off both ends. Sit the squash upright on a cutting board. Make sure it's stabilized. Vertically, straight down through the middle, slice veggie in half. Use a firm rocking motion to cut through the thick dense flesh. Scoop out seeds and discard them. Cut each half into 1-inch strips. Slice the strips into small cubes.

HOW TO MAKE THIS A VEGAN RECIPE?

Replace the butter with olive oil. Use vegetable stock instead of chicken broth. Instead of heavy cream, drizzle the top of the soup with canned coconut milk. For a richer soup, add coconut milk into the veggie puree.

HOW TO ROAST RAW PEPITAS?

Adjust oven rack to center position. Preheat oven to 325°F. In a small bowl, toss 1/2 cup pepitas with 1/2 teaspoon olive oil. Spread seeds in an even layer on a baking tray . Roast 13 to 15 minutes, stirring occasionally, until golden. Toss the seeds with salt and pepper.

WHAT TO SERVE WITH CREAMY BUTTERNUT SQUASH SOUP?

Pair this soup with sautéed mushrooms , a crisp garden salad, cheesy breadsticks , or a loaf of crusty artisan bread with butter. Serve with a pot roast dinner, grilled cheese sandwiches, or cheese quesadillas.

HOW TO MAKE THIS SOUP ULTRA CREAMY?

Transfer soup to a strong high-speed blender like Vitamix, Wolf, Blendtec, etc. For blenders with less strength, strain soup prior to blending. Process in batches. Fill canister halfway. Secure top tightly. Start processing on low, increasing speed gradually. An immersion blender can also be used, but it won't result in a super silky texture.

HOW LONG WILL BUTTERNUT SOUP STAY FRESH?

Stored in an air-tight container, the soup can stay fresh for up to 5 days in the fridge. For longer storage, transfer soup (without heavy cream drizzle) to large freezer bags. Freeze for up to 1 month.

SPICES USED IN PANERA AUTUMN SQUASH SOUP?

Here are some of the spices they use: onion powder, garlic powder, ground ginger, and curry powder with turmeric. Their soup also contains tomato paste, cream cheese, brown sugar, granulated sugar, honey, apple juice and lemon juice. They also use a vegetable base that includes yeast and potato flour.

Creamy Butternut Squash Soup | EASY 35-Minute Recipe

Name: CREAMY BUTTERNUT SQUASH SOUP
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoon olive oil, divided; 4 tablespoons butter, divided; 1/2 cup chopped sweet onion OR shallot; 2 medium carrots, chopped; 4 garlic cloves, pressed or minced; 1 (packed) tablespoon fresh sage; 1 large butternut squash (about 3 pounds); 3 cups chicken broth or chicken stock; 1 dried bay leaf; 1/2 cup heavy cream; Sea salt, to taste; Freshly-ground black pepper, to taste; OPTIONAL GARNISH: Pepitas (shelled pumpkin seeds), roasted and salted

CREAMY BUTTERNUT SQUASH SOUP

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5 from 6 reviews

Author: Denay DeGuzman
Total Time: 35 Minutes
Yield: 4 Servings 1x

Description

This creamy butternut squash soup is packed with nutrients and delicious fall flavors. It’s a healthy meal you’ll feel good about serving your family. Make it 35 minutes!

Ingredients

Units Scale

2 tablespoon olive oil, divided
4 tablespoons butter, divided
1/2 cup chopped sweet onion OR shallot
2 medium carrots, chopped
4 garlic cloves, pressed or minced
1 (packed) tablespoon fresh sage
1 large butternut squash (about 3 pounds)
3 cups chicken broth or chicken stock
1 dried bay leaf
1/2 cup heavy cream
Sea salt, to taste
Freshly-ground black pepper, to taste
OPTIONAL GARNISH: Pepitas (shelled pumpkin seeds), roasted and salted

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Instructions

RECIPE PREP: Pull out a large Dutch oven or stockpot. Peel and chop onions and carrots. Press or mince garlic. Peel and seed butternut squash.

On a wooden board, cut the squash into 1-inch cubes with a sharp knife. The pieces should be approximately the same size so they can cook evenly with the same tenderness.
In a Dutch oven over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter. Add onion, garlic and carrot to the pot. Sauté about 5 minutes, stirring frequently, until onion has softened. Add squash, sage, chicken broth and bay leaf. Stir to combine. Add salt and pepper to taste. Bring soup to a boil. Reduce heat to low. Cover pot. Let soup simmer 15 to 20 minutes, stirring occasionally, until squash is fork tender.
Remove bay leaf. To add more richness, stir in 1 tablespoon olive oil and 2 tablespoons butter. If needed, add more salt and pepper. In batches, transfer soup to a strong high-speed blender. Process until ultra-creamy. If you own an immersion blender, you can use that tool instead. But it may take more time and work to get the soup creamy smooth.
Ladle soup into individual serving bowls. Top each with a drizzling of heavy cream. If desired, sprinkle some salted roasted pepitas over the top. Serve the soup warm and enjoy.

Equipment

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Notes

HOW TO MAKE THIS RECIPE FASTER: It’s easy to cut back on prep time! At the market, buy pre-cubed butternut squash. Find it in the produce section. Another option: frozen chopped butternut squash. Grab a container of pre-chopped onion and celery. (Celery is a great addition to this soup!) Pick up a jar of minced garlic. Buy a packet of pepitas that are already roasted and salted.

MORE YUMMY ADD-INS: For more veggies, add diced celery or parsnip. For rustic fall flavor try maple syrup plus 1/16 teaspoon nutmeg and 1/16 teaspoon ground cloves. For a delicious fruit add-in, sauté 1/2 cup diced Granny Smith apple in butter. Sprinkle it over the soup before serving.

MORE TOPPING IDEAS: For a delicious sweet-and-savory topping, garnish soup with crispy bacon, caramelized onions and chopped Italian parsley. Fry bacon with onion. Keep cooking until bacon is crisp and onions are caramelized. Arrange bacon-onion mix over the soup. Sprinkle with parsley.

MORE EXPERT TIPS: See the body of this recipe post for helpful tips on peeling and cutting the squash, achieving a super silky texture for the soup, and more!

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Category: Soup
Method: Stovetop
Cuisine: American

Find it online: https://www.confettiandbliss.com/butternut-squash-soup/