Butternut Squash Soup
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Are you looking for a quick and easy recipe for squash soup? I have said before and I want to again make mention of the fact that I am not a food blogger. The recipes I share are ones that my family enjoy, generally feed a large bunch like mine without doubling or tripling the recipe, and can be made quickly and frugally.
We love soup in our home, especially when fall appears on the horizon. What’s interesting about this recipe for squash soup is that my kids don’t like squash if I just roast it or prepare it in some other way, but they love squash when I make it into a soup. These are the recipes I really love since my family is eating something healthy and “new.”
Most likely you have everything on hand that you would need, other than the squash, however, adding the half and half is also a nice touch, which may be something that you also don’t keep on hand.
I think the thing I like best about this is how easy it is since there is very little to peel or chop. If you are new to squash, this might be a great way to learn to like it just as my kids have.
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For this recipe you will need:
- 1 large butternut squash or two smaller ones
- 3 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 1 medium potato, peeled and chopped
- 4 chicken bullion cubes
- 4 cups water
- 4 cups half and half (you can substitute milk)
- 1/4 cup butter
- 2 teaspoons salt
- 1/2 teaspoon pepper
If you are looking for the “technical” way to prepare your squash for the soup, you would peel and cube the squash, boiling it along with everything else. However, I don’t have that kind of time since peeling such a thick skin takes some time. Therefore, I just roast my squash.
To roast the squash, simply cut it open lengthwise, remove seeds and strings, and lay face down on a cookie sheet with about 1/4 cup of water on it to create a steaming effect. I roast mine in a 400 degree oven for about 30 minutes, but it will depend on the size of your squash and your oven. Just keep peeking at it after 20 minutes or so. You will know it is done when it is soft and mushy.
While roasting your squash, prepare the remaining ingredients, reserving only the half and half and the butter, and put into a large soup pan. What’s better is that you can even make this in your slow cooker if you choose. This is the method that I usually use.
When your squash is done, add it in to your pan and cook until everything is tender and well combined. This is usually a couple of hours cooked on medium-low on a stove top, or three to four hours on high in a slow cooker.
About a half hour before you are ready to serve, run it through your blender, or use your immersion blender. Then add the half and half and the butter and simmer on low. Then serve! We love our with this French bread.
