Easy Butternut Squash Soup
I followed the receipe to a tee and it was a bit flavorless and wayyyyy too watery. I recommend only doing 5 cups of water (have not tested this yet). Once you are done making the soup, season it with pepper, salt, balsamic vinegar, allspice and nutmeg. Once you have it tasting perfect, thicken it up with some corn starch if needed. Top with a dollop of creme frachie!
- 2 20-ounce packages (2-1/2 pounds) pre-cut butternut squash (if using fresh squash, you'll need one large squash or 7-8 cups cubed)
- 1 red bell pepper, roughly chopped
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed and peeled
- 7 cups water
- 1 tablespoon salt
- 2 tablespoons sugar, plus more if necessary
- 1/2 cup heavy cream
- Fresh thyme sprigs, for garnish (optional)
- Dollop of Creme Frachie
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.
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 the hole in the lid open to allow the steam to escape.) 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). Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.