Butternut Squash Soup Ingredients
ButterHere, the vegetables are sautéed in butter, although reviewers had success substituting with olive oil, too.
Onion, Celery, Carrots, and PotatoesThese vegetables give body and depth of flavor to the soup, without overwhelming the squash. Once the vegetables are tender, you may use an immersion blender or blend them in batches using a standing blender to achieve a smooth, creamy texture.
Butternut SquashUse either one medium butternut squash (~2 pounds) or about 3 cups of pre-cut butternut squash.
Chicken StockChicken or vegetable stock makes up the base of this soup, and can be used to thin out the natural creaminess of the pureed vegetables. If you prefer a thicker soup, use less stock.
Salt and PepperThis recipe keeps things simple with just salt and pepper for seasoning. However, reviewers say it can be easily customized with spices of your choosing, including cayenne pepper, nutmeg, curry powder, sage, etc.
How to Peel, Seed, and Chop Butternut SquashArguably the most difficult part of this recipe is preparing the butternut squash. After all, winter squash gets its long shelf life from its tough outer skin. But don’t be intimidated, you can follow this easy method for peeling butternut squash:
Toppings for Butternut Squash SoupButternut squash soup’s mild flavor makes it an excellent choice for bold, flavorful toppings. Some favorites among Allrecipes reviewers include sour cream, red pepper, green onions, crumbled bacon, croutons, fresh herbs, and shredded cheese.
What to Serve With Butternut Squash SoupThis soup makes a great fall or winter appetizer, but can also be served as a main dish with a side of corn muffins, crusty bread, roasted vegetables, or a side salad.
How to Store Butternut Squash SoupKeep leftover butternut squash soup stored in the fridge for up to four days, or freeze for up to three months in an airtight container. When you’re ready to serve, thaw the soup in the fridge overnight (if frozen) and reheat in the microwave or on the stovetop until warmed through.
Allrecipes Community Tips and Praise“I recommend blending only half of it and leaving the other half chunky to give it some texture,” says one Allrecipes Member.
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