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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.

Just about any article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some value to this. But sometimes the last thing you wish to do is make a whole dinner for yourself and your family. Sometimes you just want to reach the drive through on the way home and call it a day. There is no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the famous fast food restaurants around are trying to “healthy up” their selections. Here’s how it is possible to eat healthfully when you are at a fast food spot.

Visit a drive through in a place that has made it a practice to provide healthier options to people. For instance, Arby’s won’t serve hamburgers. Alternatively you can choose from roast beef sandwiches, salads, wraps and other healthier items. Wendy’s, although no stranger to the hamburger, additionally includes an abundance of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not many fast food places are as unhealthy as McDonalds with its deep fried every little thing.

Standard logic tells us that one sure way to get healthy and lose fat is to by pass the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make good choices, there is not any reason you can’t visit your drive through from time to time. Occasionally, permitting someone else cook dinner is just what you need. There isn’t any reason to feel bad about going to the drive through when you make healthy and balanced decisions!

We hope you got insight from reading it, now let’s go back to simple creamy butternut squash soup recipe. To make simple creamy butternut squash soup you need 13 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Simple Creamy Butternut Squash Soup:
  1. Get 1 small butternut squash (the smallest you can find is usually enough to make this recipe twice)
  2. You need 2 Tablespoons butter plus 1 teaspoon olive oil
  3. Use 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. Provide 1 stem celery, cut into 1/2-inch pieces
  7. Take 1 teaspoon fresh thyme (or 1/3 to 1/2 teaspoon dried)
  8. You need 2 cups baked butternut squash
  9. Take 4 cups unsalted chicken or vegetable stock
  10. Provide 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. You need 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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