Once hot, add the minced onion and saute for 3 to 5 minutes, or until it begins to soften. Heat the oil in a pot on your stovetop over medium heat. 4 cups broth of choice (I used a low sodium chicken broth).1 chopped medium butternut squash (about 7 cups).It’ll last in the freezer for up to three months. Yes! This soup is perfect if you like to meal prep. To freeze: let it cool, separate it into freezer-safe glass or silicone containers (like Souper Cubes) and place it in the freezer. For this recipe, you’ll want 3/4-inch to 1-inch cubes. Now that your squash is cut into quarters, you can chop it into whatever shape you want. Stand each piece on end and carefully slice lengthwise through the middle.Cut off the neck of the squash, right above where the squash starts to become round.Next, use a large, very sharp kitchen knife to cut off the stem end and the bottom.Start by using a vegetable peeler to remove the hard outer peel.
BUTTERNUT SQUASH SOUP RECIPE HOW TO
Starting with a whole squash can be daunting if you don’t know how to handle this oddly shaped gourd, but it’s simple: Tip: you’ll need a blender or food processor to make sure your soup has the right consistency. Skip the store-bought squash soup or the overpriced bowl at the lunch counter and make butternut squash soup right at home. Bring this autumn squash soup recipe into your rotation year-round! Try serving it with fresh microgreens or steak bites on the side. This classic cup of soup features a delicate, earthy flavor with a rich and velvety texture. Simple, creamy, and comforting, this homemade, healthy butternut squash soup is the ideal weeknight dinner.
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