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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 Healthy Fast Food.

Almost every single article about losing weight and getting healthy informs readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is really very good information. Occasionally, though, the last thing you want is to have to cook a meal from scratch. Sometimes you just want to reach the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by remorse about slipping on your diet. This may be possible because plenty of the popular fast food destinations are attempting to make their menus healthy now. Here is how to eat healthfully when you hit the drive through.

Go with the side dishes. It wasn’t that long ago that all you could get at the fast food diner was French Fries. Now just about all of the popular fast food places have broadened their menus. There are lots of salads available today. You could also select Chili. You could possibly get baked potatoes. You can pick fruit. There are many healthful options that do not include putting something deep fried into your body. When selecting your meal from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. This helps you keep your calorie count low and lower your fat intake.

Common logic tells us that one certain way to get healthy and lose weight is to drop the drive through and to banish fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a couple of good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the best thing is to let someone else produce your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthy and balanced decisions!

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

The ingredients needed to make Simple Creamy Butternut Squash Soup:
  1. Use 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
  2. Get 2 Tablespoons butter plus 1 teaspoon olive oil
  3. You need 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
  4. Take 1/2 a medium onion, chopped into a 1/2-inch pieces
  5. Use 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Prepare 1 stem celery, cut into 1/2-inch pieces
  7. Get 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. You need 2 cups baked butternut squash
  9. Provide 4 cups unsalted chicken or vegetable stock
  10. Use 2 teaspoons kosher salt to start
  11. Use 1/2 teaspoon black pepper
  12. Provide up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
  13. Get 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)
Steps 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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