Creamy Butternut Squash Soup
- 3 Tbs. butter
- 1 large onion, diced
- 1 cup diced celery
- 1 cup shredded carrots (pre-cut)
- 1 Tbs. minced garlic
- 2 pounds frozen, cubed butternut squash (2 bags)
- 4 cups chicken broth, vegetable broth or seasoned water (add more as needed)
- salt and pepper, to taste
- 1 Tbs. honey
- 1 tsp. ground ginger
- 1 tsp. ground nutmeg
- 1/2 tsp. turmeric
- 1 cup half-and-half or heavy cream
- parsley for garnish
- In a large 6-quart pot, add the butter over medium-high heat and let it melt. Add the onions, celery and carrots. (I forgot to add them until later…)
- Pour in the broth/water, salt, pepper, honey, ginger, nutmeg and turmeric. (You can adjust the seasonings to your liking.) Bring to a simmer for about 20-25 minutes, stirring occasionally, until the squash is tender.
- Using a stick blender, puree the mixture until smooth, or use a regular blender in batches. Stir in heavy cream and return to a simmer for about 20 minutes, stirring occasionally. Season with salt, pepper and seasonings to your preference. *When blending hot liquids: remove liquid from heat and allow to cool at least 10 minutes. Transfer liquid to blender or food processor, fill it no more than halfway. If using a blender, release one corner of the lid This prevents an explosion! Pulse until smooth and return to the pan. Or you can use a hand potato masher and have a chunkier soup.
- You can add more butter for a creamier soup, if desired or more broth or cream. This is a simple recipe, adjust to your preferences. Garnish each serving with some parsley and a side of crusty bread for dipping. Enjoy!
- You can add meat to this soup, such as ham or any other type of vegetable; mushrooms, spinach, bell peppers, it’s really a great base soup and healthy!
