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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 Finding Healthful Fast Food.

Just about any article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. From time to time, though, the last thing you want is to have to cook meals from scratch. Sometimes you just wish to reach the drive through on the way home and call it a day. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because most famous fast food restaurants around are trying to “healthy up” their menus. Here is how you can eat healthy when you visit the drive through.

Your drink should be water or juice or milk. Drinking a large soda allows hundreds of empty fat laden calories into your diet. One portion of soda is eight oz.. That helping usually is made up of at least a hundred calories and more than a few tablespoons of sugar. Most fast food soda sizes begin at twenty ounces. It is most often at least 30 ounces. Choosing a soft drink as your beverage raises your calorie intake by thousands and adds way too much sugar to your diet. Water, fruit juice and also milk, however, are better choices.

Logic states that that one the simplest way to stay balanced is to avoid the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a few good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. At times what you need most is just to have another person do the cooking. If you choose healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight 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 it.

The ingredients needed to cook 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. Take 2 Tablespoons butter plus 1 teaspoon olive oil
  3. Provide 2 cups chopped leeks (light green and white parts only - remember to wash your leeks well!)
  4. Prepare 1/2 a medium onion, chopped into a 1/2-inch pieces
  5. You need 1 medium carrot, halved lengthwise and cut into 1/2-inch pieces
  6. Provide 1 stem celery, cut into 1/2-inch pieces
  7. Provide 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. Take 2 teaspoons kosher salt to start
  11. Take 1/2 teaspoon black pepper
  12. Provide up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
  13. Provide 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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