Soooo delicious! Thank you so much, Cathy! Increase the heat to medium high and bring to a steady simmer. I have also added in a carrot and an apple for another delicious option. The extra touches made it over the top! Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Minimal ingredients but incredible flavor The five main ingredients youll need are onion, chicken or vegetable broth, butter or olive oil (a cooking fat of your choice), cinnamon, and roasted butternut squash. Next, I stir in coconut milk (be sure to get the whole can, sometimes it solidifies at the top of the lid, youll want to scrape all that off too). Serious a crowd pleaser. Comment * document.getElementById("comment").setAttribute( "id", "a4019dc954f767cf43f6dd0b0d0818a7" );document.getElementById("ea89ea3c70").setAttribute( "id", "comment" ); I do like this soup. If you like your soup to be heartier you could add in chickpeas, shredded chicken, or rice or another grain after blending. I always cut the squash in half remove the seeds and place cut side down in a baking dish with just a bit of water. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you. As of now, I dont have one for dumplings but Ill add that to my list of recipes to potentially develop! Has anyone ever tried to freeze it? Your email address will not be published. Im eating soup now and it is perfection! If you prefer a savory flavor, swap out the cinnamon, nutmeg and clove, and add chopped fresh sage or thyme near the end of the cooking. I made this soup for a Thanksgiving 2019 appetizer and it was a huge hit! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. It still gives it the creamy finish, and a bit less calories. My tutelage is not over yet I need to learn how to make your dumplings and a nice macca cheese for the side can you help please. Be sure to refer to the recipe card for the full ingredient details: Pro Tip: For a vegetarian soup, use vegetable stock in place of chicken stock. It will last in the freezer for up to 3 months. So glad I found your site! Youll fall in love with how simple and flavorful this recipe is. I highly recommend trying it. Its easy to make, creamy, and delicious, without actually being loaded up with heavy cream. Yes, that is where we got the idea for this soup! https://www.restaurantthatdeliversnearme.website/catering-recipes/. Thanks you for sharing your adaptations as well. Copyright 2023 Brunch Pro on the Brunch Pro Theme, Sage Brown Butter Sauce Butternut Squash Ravioli (Video), Easy Vegetarian Hash Brown Breakfast Casserole, This post may contain affiliate links. Swirl in butter and maple syrup, season with salt and pepper to taste if needed then remove from heat. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Add butternut squash, onions, garlic, carrots, spices, and bay leaf to the slow cooker. Your email address will not be published. It tastes so good and is so simple to make. However, not to worry if you dont have one, you can use a blender. 1) Cook veggies in vegetable stock, then, using a sieve drain off the stock. Thank you for sharing an awesome recipe!!! Only change that I made was to roast the squash first and put it into the pot. optional garnishes: dried cranberries, sunflower seeds, parsley or thyme, pepitas or roasted pumpkin seeds, black pepper, parmesan cheese, smoked paprika. A good rule of thumb for soup if storing in the fridge is to try and it within 3-4 days of cooking. Once upon a time, I went to culinary school and worked in fancy restaurants. My entire family devoured this soup! Roasting vegetables does wonders. I've fixed the recipe to add the squash, apple, and spices after adding the garlic and before adding the apple cider vinegar. I hope you absolutely love this butternut squash soup. Pour the puree into a dutch oven or soup pot and set over medium heat. Roast 30-45 minutes until fork easily pierces squash. and have become Once Upon a Chef subscribers. You dont have to peel the squash, but I like to peel it. Thank you for sharing, Stephanie! Also, do you know if the restaurant uses this much sugar as well? Which one is it? Ill be fixing Butternut Squash Soup this weekend. Sounds great! Hope you enjoy! Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water). The way the soup is made allows the incredible natural flavor of the roasted butternut squash to really shine through. Since it HAS dropped down into the 30's this Thanksgiving week, I felt soup was an appropriate choice. Im glad you loved it. In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Place the cut side of each half down on a cutting board and slice the squash in one inch rows lengthwise and then in one inch rows the opposite direction to cube the squash for cooking. Perhaps vegetable broth instead of water? I must say.. this soup is to Good too share! ;( your recipes are THE BEST so I want your advice! I accidentally added twice as much cream in my first batch but found I liked it better a little extra creamy. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I have to say I was disappointed in this soup. It was much more complicated but I swear this taste the same and she completely agrees. Best regards! Increase the heat to high and bring the soup to a boil. Please advise when you have a chance. It was so satisfying. Your email address will not be published. I love butternut squash soup and this recipe makes it so easy, thank you so much for sharing this recipe! Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. Many thanks for a great recipe and youre right the more heavy cream the better it got. ?I used vegetable stock and did not like it. ), Add vegetable broth, 2 cups water, brown sugar, nutmeg, cinnamon and salt. Thank you so much fro sharing good, easy recipes. This is usually what I do. Thanks again for another great recipe. I roasted leeks and squash and then added the remainder of the ingredients in the pot. Tastes decadent but is really healthy and can be vegetarian. Creamy Butternut Squash & Sage Soup I recently started experimenting with healthy soup recipes, and finally created a rich squash version that omits heavy Make a double batch on the weekend and eat all week long. Starring seasonal produce like asparagus, carrots, kale and Pure the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth. Alternatively, use an immersion blender to blend the soup right in the pot. I have a huge sweet tooth so that saying a lot! I like to treat soup like a plain taco or baked potato (I know that sounds weird but stick with me on this one). I had never had butternut squash soup before but was eager to try and this recipe did not disappoint!! But for peace of mind, I'm going to make it for my parents 45th anniversary as a starter dish. If you like this Creamy Butternut Squash Soup, youll love my Butternut Squash Pasta Sauce, Roasted Butternut Squash, Slow Cooker Thai Butternut Squash Soup, and Butternut Squash Crepes. Im glad you enjoyed the soup. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It was marvelous! Intense flavor, and not watery Roasting the squash first cooks out a lot of its water and intensifies the flavor. Its low calorie, tastes good and is so healthy. Once youve got your soup all blended up, you can season with salt and pepper and add more stock and/or water to thin it to your desired consistency. Let us know if you experiment. Learn more Natasha's top tips to unleash your inner chef! Definitely a keeper! I also think the maple syrup will be a game changer! PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card I appreciate your feedback! I didnt have a red bell pepper on hand so I skipped that, but it still turned out amazing. Its such a cozy soup, especially for cold weather. This recipe sounds great. I find the soup has a wonderful, natural sweet flavor, but if you wish to add a touch of brown sugar or maple syrup, you may stir that in now, before serving. We like to serve this soup with a salad or with bread for dipping. I had every intention of following the recipe but I will readily admit that it ended up being more of a template for the version I made. So take the time to cut those cubes so you maximize browning and flavor. Cracked black pepper or hot sauce can add a nice layer of heat to your soup. I'll update the recipe to clarify that. I want to say that this site has made me such a better cook! 20 Comforting, Creamy Soups for Spring. Cook for 2 minutes at a simmer. Heat a large soup pot to medium-high heat. Im looking to make a squash soup, and I found yours sounds amazing but instead of using all the different spices could I use all spice in there place? It tastes just like it! Youll want to transfer the soup in batches to the blender to blend one at a time. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. That makes a nice Fall soup. I really try to avoid sugar, Ill definitely have to try this recipe though! Hi Rebecca- Allspice in and of itself is a specific spice made from dried Pimenta. Interestingly, it also made the texture more like sweet potato soup which we really liked. I have a little suggestion if anyone wants to try it. I also cook diced onion and celery in butter to add to the veggie mix. 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