Butternut Squash Soup
If you're inviting friends and family to a delicious, warm and creamy meal on a chilly day, why not serve soup? It's hard to go wrong with a butternut squash soup on soup season. Below you will find a recipe that's perfect for lunch or dinner. Serve with warm freshly baked bread, and enjoy!
1 large fresh butternut squash.
1 red bell pepper, chopped.
1 medium yellow onion, chopped.
3 garlic cloves, smashed and peeled.
7 cups of water.
1 tablespoon salt.
2 tablespoons sugar.
½ cup heavy cream.
Fresh thyme sprigs, for garnish (optional).
Pro tip: Look for a squash that feels heavy for its size; one with a fat neck and small bulb will have the smallest seed cavity, yielding the most meat.
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1. Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
2. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave a hole in the lid open to allow the steam to escape).
3. Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar).
4. Ladle the soup into bowls and garnish with roasted pumpkin seeds, if desired.