Butternut Squash Soup
This creamy Butternut Squash Soup recipe is easy, sweet, and full of flavor. A simple Fall soup with just a few ingredients and a great make-ahead recipe for Thanksgiving!
To prepare, cut the vegetables in pieces and cook until they are soft and tender. Use a blender to blend until smooth and creamy. Season with salt and pepper. Serve and enjoy!
If you like to try another sweet soup, make my Corn Soup, you will love it.
Yield: Serves 6
- 1 small butternut squash (about 800 g)
- 2 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups water
- 1 cup heavy cream 35%
- 1 teaspoon paprika powder
- salt & pepper to taste
Wash the squash, peel, remove seeds and cut into 2-inches pieces.
Place the squash, potato and onion in a pot. Add water and paprika powder.
Cover the pot and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender (about 20-25 minutes).
Blend the squash mixture in a blender until smooth. Return to the pot and heat through for 3-5 minutes. Add the heavy cream. Season with salt and pepper, stir well and serve. If soup is too thick, add more water.
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good
Yum sounds good I just had acorn squash soup tonight. Thanks for the recipe.