Heat with a bit of water, stirring occasionally.Īs you cooking this recipe, it seriously smells so great!Ī few tips/notes for this butternut squash soup: Transfer soup to a pot or large microwave safe container. To reheat, run container from freezer under hot water to release the soup.To freeze, ladle cooled soup (without sour cream) into airtight containers.Garnish with sour cream and cayenne if desired. Stir in lemon juice and season with additional salt if desired.Working in batches, puree in a blender or with an immersion blender until smooth.Bring to a boil reduce to a simmer, and cook until squash is tender, about 20 minutes. Add butternut squash, broth, half and half and 2 cups water.Season with salt, and cook, stirring occasionally, until onion is softened. Add onion, garlic, thyme, cinnamon, and cayenne. In a large saucepan, heat butter over medium heat.For this freezer butternut squash soup, you’ll need a total of 2 lbs. One medium – large butternut squash, with the peel and innards is usually around 3-4 lbs. Squash come in a variety of sizes, so knowing how much to use is always a little tricky to me. My husband likes having sour cream or Greek yogurt as a topping to this soup.īefore making this soup, my favorite way to enjoy butternut squash was simply roasted, like in this recipe. The sourness can help cut any sweetness in the soup. Sour cream – this is optional and really only needed for serving.Fresh lemon juice – a hint of acid to cut the cream and sweetness.Half-and-half – the half and half brings the creaminess to this soup, if you wanted a thick bisque butternut squash soup, you could use heavy cream in place of half and half.Chicken broth (or vegetarian broth) – I use chicken stock, but you could certainly use a vegetarian broth in an effort to keep this recipe completely vegetarian.Butternut squash – obviously the base of this delicious soup! You can use a fresh butternut squash, peeled and cubed into 1″ squares or take a time-saving route and use fresh peeled/cubed butternut squash from the produce section, or even from the freezer section!.Cayenne pepper (more for garnish, optional) – this is my favorite ingredient in the soup! It adds an extra kick of heat that cuts through the sweetness.It pairs perfectly with butternut squash. Cinnamon – cinnamon provides an extra touch of fall flavor to this soup.Onion and garlic cloves – both are used in a great start to a soup and give it great flavor base.This image What ingredients do I need for this butternut squash soup?
0 kommentar(er)
