Butternut Squash Soup
A comforting and creamy soup that combines the sweetness of butternut squash with rich flavors, perfect for chilly days.
Ingredients
- 2 1/2 pounds pre-cut butternut squash (7 to 8 cups, cubed)
- 1 medium red bell pepper, roughly chopped
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed and peeled
- 7 cups water
- 1 Tbsp salt
- 2 Tbsp sugar
- 3/4 cup heavy cream (plus more for serving)
- 1 tsp chopped fresh thyme or curry powder
Instructions
- In a large soup pot, combine the butternut squash, red bell pepper, yellow onion, and garlic. Add the water, salt, and sugar.
- Bring the mixture to a rolling boil over medium-high heat.
- Once boiling, reduce the heat, cover, and let it simmer for about 35 minutes until vegetables are soft.
- Use an immersion blender to purée the soup until silky smooth. Alternatively, blend in batches using a traditional blender.
- Return the puréed soup to the pot and stir in the heavy cream, bringing it to a simmer again.
- Add the thyme or curry powder, adjust seasoning if necessary, and serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months.