#EASY BUTTERCUP SQUASH SOUP HOW TO#
#EASY BUTTERCUP SQUASH SOUP PLUS#

Then return it to the pan, add the chives and re-heat gently without letting it boil – no more than a simmer. When the time’s up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand).

#EASY BUTTERCUP SQUASH SOUP HOW TO#

You can watch how to chop onions in the Cookery School Video on this page.Īfter that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes. Then finish slicing them lengthways and slice them across into approx. Soup 2 cups onion, chopped 2 cloves garlic, minced 8 cups butternut squash, cubed, about 1 very large butternut squash 1 apple, I used a Gala peeled and. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them.

#EASY BUTTERCUP SQUASH SOUP PLUS#

If you like this soup even half as much as we did, let us know in the comments below!Įditor's Note: The introduction to this recipe was updated on Septemto include more information about the dish.If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers. If you're vegan, try our Curried Butternut Squash Soup for heaps of flavor - completely dairy free. Butternut Squash and Apple Soup 2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry. Looking for a more-hands off version? Try our Slow-Cooker Butternut Squash Soup for the same delicious taste, but completely toss-and-go. Also, don't judge us, but we think this soup is absolutely awesome sipped cold right out of the tupperware. Leftovers can be kept in an airtight container in the fridge for 5 days and in the freezer for up to 3 months. We like to transfer it in batches so it's not so much liquid that the top of your blender flies off (scary, but true). An immersion blender makes it easiest, allowing you to just blend up the soup right in the pot! If you don't have one, no worries - you can also use a regular blender, just be careful when blending up the hot liquid (don't burn yourself!).

The conundrum of how to blend up a creamy soup is legit. Rosemary or sage would be delicious, but even Italian seasoning or dried oregano would work here, too. We love thyme in this soup because-hello, fall!-but you can use whatever kind you want. To save time, you can start sautéing while your potatoes and squash are roasting! This recipe calls for a classic mirepoix - onion, celery, and carrots - that will give it a ton of flavor. Most good soup recipes start with you sautéing aromatics for flavor. But if you'd rather stay away from potatoes, that's totally fine. We love adding a couple potatoes onto the sheet tray with the squash to give the soup an extra creamy texture and more body. We know, it's annoying, but to bypass this step, you can save time by buying pre-cut and peeled squash from the grocery store. For all our best tips and tricks, read this guide on how to roast the best butternut squash ever. We also recommend peeling your squash before roasting to eliminate the hard skin. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. But, once you take a bite of the sweet squash you'll remember why it's SO worth it. The only downside of cooking with butternut squash is that it takes kinda forever. This soup is not only easy, its elegant, too It freezes well (ideal to save for a Thanksgiving dinner). To truly master this simple dish, we've laid out our top tips and helpful info for each step of the process: We've ensured that cozying up to this bowl of fall flavors couldn't be easier. The added creaminess from the blended potatoes plus the savory herbs make this a more than welcome addition to your Thanksgiving menu, and one of our favorite ways to utilize the fall gourd. The sweet, squashy and slightly earthy flavor that comes from a butternut squash makes it our go-to choice when it comes to whipping up a warming, fall soup. What dish is the most indicative of leaves falling and the chilly autumn breeze? Some might say its pumpkin pie, others might say warm apple cider, but to us, nothing fits better with sweater weather than a delicious bowl of Butternut Squash Soup.

Easy buttercup squash soup