Cut the butternut squash in half lengthwise. Preheat your oven to 425 degrees F, and line 2 baking sheets with parchment paper. This soup can slow cook on the stove for a longer time and the flavors will continue to develop as it slowly cooks.1. This step can also be skipped if you prefer more texture in your soups. Lower heat to low and simmer until squash is soft, around 20 minutes.Īfter 20 minutes or when the squash is soft, use an immersion blender or regular blender to puree the soup. Larger pieces work too but the smaller the pieces the faster the squash will cook.Īdd chopped butternut squash, broth, thyme and salt to the pot and bring to a boil. To prepare the butternut squash, cut, scoop out the seeds, peel and slice into 1 inch thick chunks. Roughly chop a large onion and sauté the onions in butter for a few minutes until translucent. Melt 3 tablespoons of butter in a large pot. Optional: Ice-cream Scoop for scooping out the seedsĤ-5 pounds butternut squash two medium to large butternut squashesġ quart of chicken or beef broth or bone broth homemade or store boughtĦ sprigs of fresh thyme tied in a bouquet garni or 1 teaspoon dried thymeġ/2-3/4 teaspoon salt more or less to tasteġ/8 teaspoon black pepper added after blending Instructions for Easy Butternut Squash Soup Recipe But since this is one of my quick go to’s, I don’t like to add extra time to my cooking. Maybe someday I’ll roast my squash and see if the flavor improves with roasting. This saves cooking time too as roasting in the oven can take awhile. I find the flavor to be wonderful without roasting it. I have never roasted my squash before making this soup. It’s less awkward to hold smaller pieces than to peel a large slippery squash.
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