Butternut Squash SouP

This is one soup that I have honestly never liked until I figured out this recipe. I tweaked it for over 2 years before I got it right. It is a favorite among family and friends and often requested at all gatherings. I hope you enjoy it!

Supply List:

3 Butternut squash

4 pints of stock

1 onion or about 2-3 shallots

Salt

Pepper

Dill

Parsley

Garlic Powder

2 Bricks of cream cheese

Food processor

Knife

Cutting board

Roasting pan

Pot

Whisk

Cut squash in half lengthwise, remove the seeds and pulp.

Butternut squash
Butternut squash

Remove the pulp from the skins.

Pulp and seeds...
Pulp and seeds…

Bake in a roasting pan at 425 degrees until done.

Nicely baked....
Nicely baked….
Removing the pulp from the skins...
Removing the pulp from the skins…

Put the pulp in the food processor with the onion or shallots and blend it until it is a creamy puree.

Butternut squash pulp...
Butternut squash pulp…
Hello puree...
Hello puree…

Add the stock, seasonings, and puree to the pot and simmer. Whisk frequently until well blended. Add the cream cheese to the mixture. Continue to whisk until the cream cheese is completely blended in. Be careful not to burn the soup.

Cream cheese...
Cream cheese…

Once heated completely, Enjoy!

The finished product....
The finished product….
Butternut squash soup in a jar...
Butternut squash soup in a jar…

Yep, it is that simple! Hard to believe it took me this freaking long to get it right!

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2 Replies to “Butternut Squash SouP”

  1. I have wanted to love butternut squash soup for as long as I can remember, because I have loved the squash for as long, but I haven’t EVER tasted one I even liked. That is, until I tasetd this recipe. It is amazing. I don’t own a regular sized food processor (just a tiny one) so I used a blender and it worked great, as long as I added some broth first, then some of the squash and blenderized it a few scoops at a time. Awesome soup. Finally a recipe I love. Thanks, my Mindy. Mom (in-law)

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