Pureed Butternut Squash Soup
Every time I serve this pureed butternut squash soup, people ask, “How much cream did you use?” When I answer, “None,” they’re always shocked, and look at me with suspicious eyes. Hook me up to a lie detector; I swear there is no dairy in it. Somehow cooking butternut squash in some liquid and running it through some blender blades turns sometimes stringy butternut squash into a silky smooth and rich soup. Who knew, right?
Well now you do, and I am hoping you’ve kept up with your ‘save and cook more’ 2014 New Year’s resolutions. When you see how inexpensively you can make a huge batch of this pureed butternut squash soup, you will never pay $5 for a that microscopic cup of it at your grocery store or soup and salad place again.
Get the recipe below and don’t forget to leave a comment on how much you loved this soup!
Prepping Smarts:
How does one break into the impenetrable skin of a butternut squash? See our little trick in the video below:
Technique Smarts:
Warning: This video will make you want to puree everything.
Equipment Smarts:
Yes a blender will do, but this immersion blender is just so convenient and fun to use. Plus the price is right too:
- Ingredients
- Onion – 1 , chopped
- Butternut squash – 3 lb., chopped
- Butter – 2 tbs.
- Chicken stock – 3 to 4 cups
- Salt – 2 tsp.
- Pepper – 1/2 tsp.
- Onions / Butternut squash – Prep as directed. (Can be done up to 3 days ahead)
- Heat a >5 quart Dutch oven over medium-high heat. Add butter and then onions to heated oil with a generous dash of salt. Saute until softened, ~2 minutes.
- Add the butternut squash, enough broth / stock to cover all ingredients, salt and pepper. Cover and bring to a boil and then simmer covered for 10 minutes. Remove from heat and let cool.
- After soup cools down some, puree with an immersion blender. Season to taste with salt and pepper.