Add additional vegetable broth or water as needed to reach the desired thickness when reheating. If your mixture is too thick or you’re having trouble blending, don’t hesitate to add more vegetable broth or chicken stock until you reach your desired consistency. If you’re in a hurry, make sure to only fill your blender halfway and pulse before blending. You may want to let your vegetables and broth cool slightly before blending.As long as all your vegetables are nice and mushy, you’re good to go. For soups like this one, you can’t really overcook your vegetables, so no need to set a timer for 30 minutes exactly.The broth or water should reach just below the top of the chopped veggies – in other words enough for all the vegetables to simmer in the broth, but not so much that they are swimming in it.Delicious additions include half and half, heavy cream, or coconut milk. You may use any creamer you like or no creamer at all.If you plan to cook this recipe in your slow cooker, half the recipe so that it will fit into a 6-quart pot.Easy Tomato Salad Recipe with Homemade Vinaigrette.Orzo Arugula Salad with Feta and Grapes.And although it is a soup made from vegetables, don’t let that keep you from serving it with a great big salad or roasted vegetables. I love to serve it with some fresh sourdough or French bread, garlic bread, or buttery biscuits. This soup is perfect as a starter, side, or main dish. What to Serve with Butternut Squash Soup? Season with additional salt and pepper, to taste.Or, transfer to a large blender and blend it there. Stir in the half-and-half or cream (if using) and use an immersion blender to puree the soup.Cook until all of the vegetables are soft and tender, approximately 6-8 hours on low, or 4 hours on high.Transfer the vegetables, ginger, garlic, salt and pepper, and broth to a large slow cooker (at least 6-quarts).Peel and roughly chop the garlic and ginger. Chop the vegetables and apples into large chunks.Cut the ingredient amounts listed in the recipe card in half.Season with additional salt and pepper, to taste. Stir in any heavy cream, half-and-half, or coconut milk, if desired. Return the pureed soup back to your pot set over low heat. Once softened, remove from heat and blend using your favorite blender or immersion blender. Cook until all of the veggies are soft and mushy, approximately 30 minutes. Cover and reduce heat to medium-low heat. However, the larger they are chopped, the longer they will take to soften – and vice versa.Īdd the water or broth and bring to a boil. Remember, since we’re going to be blending the soup, the vegetables do not need to be uniformly chopped. Next, add the garlic, ginger, chopped apples, and butternut squash. Cover and cook for around 10-15 minutes, stirring often. Allowing the onions to soften slowly, first, before adding the other vegetables allows them to sweeten slightly, adding extra flavor to the soup.Īfter the onions have started softening, stir in the carrots, celery, and sweet potatoes. Start by softening the onions in a little bit of olive oil over medium heat for about 5 minutes.
Squash soup how to#
How to Make Butternut Squash Soup Stovetop Butternut Squash Soup Or, add a regular russet or Yukon gold potato in place of the sweet potato. Sweet potatoes add a similar flavor as butternut squash and help make the soup extra thick and creamy.Īdd cauliflower to cut out carbs and add extra veggies. These vegetables are first cooked slowly before being boiled and pureed. Onions, celery, carrots, garlic, and ginger ( mirepoix) are always included. I love the extra flavor from all the other added veggies.
Squash soup free#
The exact weight or amount isn’t super important, however, I always buy a little extra since I love having extra soup to reheat the next day.įeel free to include what you love and leave out what you don’t – This is my classic, butternut squash soup base recipe. You will need two medium or one really large butternut squash to make this recipe. Cream, half and half, or coconut milk (all optional).Water or Broth ( chicken broth, vegetable stock, etc).
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