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Simple Creamy Butternut Squash Soup
Simple Creamy Butternut Squash Soup

Before you jump to Simple Creamy Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. This is really excellent advice. From time to time, though, the last thing you want is to have to cook meals from scratch. Sometimes all you desperately want is to go to the drive through and get home quickly. There is zero reason that you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because an abundance of the popular fast food places making the effort to make their menus better now. Here is how one can find healthy food at the drive through.

Aim at the side dishes. Not so long ago, the sole side dish item available at a fast food restaurant was French fries. Now lots of the fast food selections have been widened a great deal. There are many salads around today. You could also choose Chili. Baked potatoes can even be purchased. Fruit is generally offered. There are a lot of options that don’t include eating one thing deep fried. When choosing your supper from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep your calorie count low and reduce your fat intake.

Logic says that one the simplest way to stay balanced is to bypass the drive through and never eat fast food. While, usually, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Every now and then, letting someone else cook dinner is just the thing you need. If you decide on healthy things, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to simple creamy butternut squash soup recipe. You can have simple creamy butternut squash soup using 13 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Simple Creamy Butternut Squash Soup:
  1. You need 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
  2. Provide 2 Tablespoons butter plus 1 teaspoon olive oil
  3. Take 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
  4. Provide 1/2 a medium onion, chopped into a 1/2-inch pieces
  5. Prepare 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Get 1 stem celery, cut into 1/2-inch pieces
  7. You need 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. Use 2 cups baked butternut squash
  9. You need 4 cups unsalted chicken or vegetable stock
  10. Get 2 teaspoons kosher salt to start
  11. Prepare 1/2 teaspoon black pepper
  12. Get up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
  13. Take 1 cup heavy whipping cream (you can use whole, lowfat, or nonfat milk - it'll be a little less rich and creamy, but still yummy)
Instructions to make Simple Creamy Butternut Squash Soup:
  1. BAKING THE SQUASH: Preheat oven to 375F. Cut squash in half lengthwise, scoop out the pulp and seeds, place flesh side down on your sheet pan or baking sheet, and bake for 45 minutes or so until a fork or knife pierces all the way through the thickest part of the squash like a hot knife through butter.
  2. NOW FOR THE SOUP: Put the butter and oil in a 4 or 5 quart pot and turn the heat to slightly higher than medium. When the butter is completely melted, add the aromatics (all the veg other than squash) and saute until the onions are translucent and the leeks and onions just begin to brown in parts (about 5 minutes).
  3. Add the thyme, butternut squash, stock, salt, pepper, and sugar and stir gently a few times to evenly distribute all the ingredients. Turn the heat up to medium high and bring soup to a gentle boil for 2 to 3 minutes.
  4. Turn the heat down to medium low and simmer, with the lid on askew, for 25 minutes (or until a fork pierces the carrot pieces VERY easily - the carrots need to be this tender in order to get a really smooth, silky consistency to the final product), stirring occasionally and adjusting the heat down if necessary. (If you can scrape stuff off the bottom of the pot, your heat's too high.)
  5. Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minutes.
  6. Blend the soup until it's a smooth, velvety consistency. If you have a stick blender, that's the easiest way to go, but if you're using a regular blender, blend 3 cups at a time, starting at a very low setting for the first 5 seconds to avoid splatter and then turn up to the puree setting for 20 seconds or so.
  7. Enjoy!

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