Creamy Butternut Squash Soup
Perfect cold day soup This creamy butternut squash soup is a perfect comfort food on cold days and is the perfect dish to make a big batch of and then freeze half of it for later consumption. Pair this soup recipe with Hot Ham and Stilton Waffle Sandwich.
- Yield: Entrée for 8
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- 3 Whole Butternut Squashes
- 6 Sprigs of Fresh Thyme
- 4 Tb Butter
- 2 Bay Leaves
- 3-4 Cups Vegetable Stock
- Salt/ Pepper
- Optional: ½ Cup Heavy Cream
1. Preheat your oven to 450 degrees.
2. Prepare your butternut squashes. Remove the top and bottom. Then peel the whole squash. Slice in half lengthwise. Remove all of the seeds of the core of the squash. Chop the squash into cubes (the smaller the cubes the fast it’ll cook.) and add to a roasting pan.
3. Slice your butter into thin pats and place all over the diced squash. Add 4 sprigs of the fresh thyme. (I like to leave the leaves on the stems because they are easier to fish out after the squash is finished roasting.)
4. Place your squash in the oven and let cook until the squash is tender. Let cook approximately 30-40 minutes. You’ll know it’s finished cooking when you stick a fork into the squash and it’ll slide out.
5. Once your squash is completely cooked through remove from the oven and let cool. After it has cooled a bit, remove the fresh thyme sprigs and add the squash and roasting liquids to a food processor. Blend until fine. (If it isn’t blending well enough add some vegetable stock to help loosen it up.)
6. After the squash is pureed add to a sauce pot. Add your vegetable stock to the puree with the bay leaves and 2 fresh thyme sprigs. Turn to medium heat.
7. Let it simmer until you are ready to serve.
8. Remove bay leaves and sprigs of thyme. If it isn’t thickening up enough turn up the heat, or if you don’t have the time add the heavy cream.
9. Garnish with fresh shaved parmesan, serve and enjoy!
- The butternut squash, just roasted, is the perfect base for a simple butternut squash puree. Add a few fresh thyme leaves, 3 Tb of fresh grated parmesan, and ¼ cup of heavy cream. Sauté together, serve and enjoy.
- When cleaning and prepping your butternut squash you might want to wear gloves. For some reason it leaves a thin orange tinted crust to your hands that will remain even after washing your hands.