Super Simple Butternut Squash Soup
It's fall! That means changing leaves, cooler weather, and sharing time outside with friends. It's the time of year for pumpkins, corn, apples, bonfires, and eating soups. At the farmer's market this week, I found one of my favorite vegetables, butternut squash. Butternut squash stands out to me because it is sweet and savory at the same time. With this recipe, we'll take advantage of that flavor combination by adding only a few basic ingredients. This quick and easy soup is great for a simple lunch or a formal dinner.
INSTRUCTIONS
2 cups water
1 butternut squash
1/4 of a Vidalia or sweet onion
1 garlic clove
1 teaspoon salt
1/4 cup cream
Want to make this dairy or gluten-free? That's easy, it's already gluten-free. To make it dairy-free, don't add the cream at the end. It's still rich and delicious.
Make ahead option– This rich, creamy soup can be cooked and stored for up to one week in a sealed container in the fridge.
The Simple Steps...
1. Bring the water to a boil in a medium pot.
2. Peel the butternut squash. Cut it in half and spoon out the seeds. Chop the squash into 1 inch pieces.
3. Roughly chop the quarter of an onion. Place it and the garlic clove into the boiling water.
4. Add the squash to the pot. Place the lid on the pot and cook on medium-high heat for 10 minutes or until it's tender. Remove from heat.
5. Blend until smooth. If you have a hand blender use it to blend the ingredients right in the pot. If you don't have one, a regular blender will do fine.
6. Gently stir the cream into the soup.
7. Add 1/2 teaspoon of salt and taste the soup. Does it need more salt? If it needs more, add 1/4 teaspoon at a time. Enjoy immediately.