I love finding new ways to enjoy some of my favorite seasonal foods like butternut squash. There’s so much you can do with squash this time off year and one of those ways is to make a creamy soup that’s perfect for those gloomy fall days. I kind of made up this recipe as I went along but it turned out remarkably well. The onion and celery truly makes this soup scrumptious!
Ingredients:
- 2 1/2 cups butternut squash puree
- 2 cups of celery
- 1 small onion
- 4 tbsp of butter
- sea salt
- pepper
- garlic salt
- 1/2 cup brown sugar
- 2 cups milk
- 1/2 cup heavy cream
I started out with the whole squash, I prefer to buy organic veggies but squash is one of those value veggies. You get a lot for a little! First I peeled the squash which it has a tough skin so it does take some work to do. I then cut it in half and scooped out the inside.
Since I wanted to roast the squash I also wanted it to take on a sweet flavor. I used some simple brown sugar and sprinkled it over the squash.
Preheat Oven: 375 degrees
Bake for 35 minutes until soft. I flipped them over half way through.
While this is roasting chop your celery and onion.
I then cooked both the onion and celery to soften them in butter. Once they were done I added the 2 1/2 cups squash puree and all of the ingredients to my blender. You can use any appliance you have to blend I just used my blender since I know it will evenly smooth out the ingredients.
I then turned the soup back to my stove top and allowed it to cook together for 2 hours on low. You could easily do this in a Crockpot. It would be the perfect starter to any Holiday meal and I plan on making it for Thanksgiving. This soup turned out exactly like I’ve had it in restaurants and you could easily add a little pumpkin or red bell pepper.
Looks healthy and delicious!
seems very easy
I have never had squash as a soup before.This sounds pretty good and looks easy to make
Yum! Good clear steps and yummy recipe.