Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Simple Creamy Butternut Squash It is one of my favorites recipe This time, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients need to make Simple Creamy Butternut Squash Soup:

1. You need 1 of small butternut squash (the smallest you can find is usually enough to make this recipe twice)
2. You need 2 Tablespoons of butter plus 1 teaspoon olive oil
3. You need 2 cups of chopped leeks (light green and white parts only - remember to wash your leeks well!)
4. You need 1/2 of a medium onion, chopped into a 1/2-inch pieces
5. You need 1 of medium carrot, halved lengthwise and cut into 1/2-inch pieces
6. You need 1 of stem celery, cut into 1/2-inch pieces
7. It’s 1 teaspoon of fresh thyme (or 1/3 to 1/2 teaspoon dried)
8. Prepare 2 cups of baked butternut squash
9. It’s 4 cups of unsalted chicken or vegetable stock
10. You need 2 teaspoons of kosher salt to start
11. It’s 1/2 teaspoon of black pepper
12. You need of up to 1 teaspoon sugar if needed to lightly sweeten (some squashes are sweeter than others)
13. It’s 1 cup of heavy whipping cream (you can use whole, lowfat, or nonfat milk - itll be a little less rich and creamy, but still yummy)

Step to make Simple Creamy Butternut Squash Soup:

1. BAKING THE SQUASH Preheat oven to 375F. Cut squash in half lengthwise, scoop out the pulp and seeds, place flesh side down on your sheet pan or baking sheet, and bake for 45 minutes or so until a fork or knife pierces all the way through the thickest part of the squash like a hot knife through butter.
2. NOW FOR THE SOUP Put the butter and oil in a 4 or 5 quart pot and turn the heat to slightly higher than medium. When the butter is completely melted, add the aromatics (all the veg other than squash) and saute until the onions are translucent and the leeks and onions just begin to brown in parts (about 5 minutes).
3. Add the thyme, butternut squash, stock, salt, pepper, and sugar and stir gently a few times to evenly distribute all the ingredient Turn the heat up to medium high and bring soup to a gentle boil for 2 to 3 minute
4. Turn the heat down to medium low and simmer, with the lid on askew, for 25 minutes (or until a fork pierces the carrot pieces VERY easily - the carrots need to be this tender in order to get a really smooth, silky consistency to the final product), stirring occasionally and adjusting the heat down if necessary. (If you can scrape stuff off the bottom of the pot, your heats too high.)
5. Stir in the cream, adjust seasoning if needed, and simmer, uncovered, for another 5 minute
6. Blend the soup until its a smooth, velvety consistency. If you have a stick blender, thats the easiest way to go, but if youre using a regular blender, blend 3 cups at a time, starting at a very low setting for the first 5 seconds to avoid splatter and then turn up to the puree setting for 20 seconds or so.
7. Enjoy!

So that’s going to wrap it up with this exceptional food Simple Creamy Butternut Squash Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!