![]() Then, pour in the vegetable broth and remaining ingredients. Here’s the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. We’re going to use a stand blender, since it yields creamier soup (see recipe notes if you’re determined to use an immersion blender). You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results.You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty.You usually have two options, and I don’t recommend either of them: This is when the soup deviates from other butternut squash soups. This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal. ![]() Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates. Or, make it the day before and reheat it in your blender or in a pot on the stove. If you’re planning to make this soup for company, you can serve the soup straight from your blender. Once the squash is out of the oven, you can start sautéing some shallot and garlic. Bonus! That means you don’t have to peel and chop the squash. Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option. It’s already vegetarian.) That’s a little trick that I used in my tomato soup in my cookbook, too. (You can substitute olive oil for vegan/dairy-free soup. Butter is Better than CreamĪ little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. You’ll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. Here’s why readers love this recipe: Simple Ingredients In fact, it tastes even better the next day. This easy butternut squash soup recipe is also a great make-ahead option. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. Serve it with grilled cheese sandwiches and salads through the end of winter. This traditional butternut squash soup will round out your fall and winter meals. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews! My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. I was so happy to find butternut in stock again, and came home to make my favorite soup. Butternut squash and cool weather go together like they were made for each other-which, really, they were. Let’s cozy up with a bowl of warm, creamy butternut squash soup.
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