This is an all-star thick, creamy soup that is jammed pack with flavor despite its relatively short ingredient list and simple preparation. Butternut squash is the type of ingredient that immediately calls to mind the fall/winter season; however, this soup is just as good when served chilled for warmer weather.
The beauty of this recipe is in achieving the classic velvety, smooth texture of butternut squash soup without heavy cream. By substituting the cream with potato, this soup becomes a healthy addition to any recipe collection!
Total Time: 40 minutes
1 medium butternut squash, cubed (approx. 2 lbs.)
2 small carrots, chopped
1 small onion, chopped
1 stalk of celery, chopped
2 medium potatoes, cubed
2 cans of 14.5oz fat-free, less-sodium chicken broth
3 tbsp. salted butter
1 tbsp. heavy cream (optional)
1) Melt butter in a large saucepan over medium-high heat. Add chopped squash, carrots, onion, celery and potato to sauté for 8 to 10 minutes until soft and lightly browned.
2) Pour in chicken broth to cover vegetables and bring to a boil. Cover with lid, reduce heat to low, and simmer 30-35 minutes until all vegetables are tender.
3) Using an immersion blender or tabletop blender, blend the mixture until smooth and there are no large pieces. (Note: be careful with the hot liquid as it may splatter while blending).
4) Add heavy cream and stir (optional). Serve immediately hot or refrigerate cold for next day.
Feeling a little adventurous? Spice this soup up with a pinch of curry powder, paprika, cumin, or nutmeg to add more variety to the flavor profile.