Recipe of Andrew Copley Simple Creamy Butternut Squash Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, simple creamy butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simple Creamy Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Simple Creamy Butternut Squash Soup is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook simple creamy butternut squash soup using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Simple Creamy Butternut Squash Soup:

1. Make ready 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
2. Make ready 2 Tablespoons butter plus 1 teaspoon olive oil
3. Take 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
4. Get 1/2 a medium onion, chopped into a 1/2-inch pieces
5. Prepare 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
6. Take 1 stem celery, cut into 1/2-inch pieces
7. Get 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
8. Prepare 2 cups baked butternut squash
9. Prepare 4 cups unsalted chicken or vegetable stock
10. Make ready 2 teaspoons kosher salt to start
11. Get 1/2 teaspoon black pepper
12. Prepare up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
13. Make ready 1 cup heavy whipping cream (you can use whole, lowfat, or nonfat milk - it'll be a little less rich and creamy, but still yummy)

Instructions to make Simple Creamy Butternut Squash Soup:

1. BAKING THE SQUASH: Preheat oven to 375F. Cut squash in half lengthwise, scoop out the pulp and seeds, place flesh side down on your sheet pan or baking sheet, and bake for 45 minutes or so until a fork or knife pierces all the way through the thickest part of the squash like a hot knife through butter.
2. NOW FOR THE SOUP: Put the butter and oil in a 4 or 5 quart pot and turn the heat to slightly higher than medium. When the butter is completely melted, add the aromatics (all the veg other than squash) and saute until the onions are translucent and the leeks and onions just begin to brown in parts (about 5 minutes).
3. Add the thyme, butternut squash, stock, salt, pepper, and sugar and stir gently a few times to evenly distribute all the ingredients. Turn the heat up to medium high and bring soup to a gentle boil for 2 to 3 minutes.
4. Turn the heat down to medium low and simmer, with the lid on askew, for 25 minutes (or until a fork pierces the carrot pieces VERY easily - the carrots need to be this tender in order to get a really smooth, silky consistency to the final product), stirring occasionally and adjusting the heat down if necessary. (If you can scrape stuff off the bottom of the pot, your heat's too high.)
5. Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes.
6. Blend the soup until it's a smooth, velvety consistency. If you have a stick blender, that's the easiest way to go, but if you're using a regular blender, blend 3 cups at a time, starting at a very low setting for the first 5 seconds to avoid splatter and then turn up to the puree setting for 20 seconds or so.
7. Enjoy!

So that is going to wrap it up with this exceptional food simple creamy butternut squash soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!