Creamy Butternut Squash Soup Recipe
Butternut squash soup is creamy and hearty. It is a nice treat on a cold day. This soup has a rich and creamy flavor. The butternut squash is quite fragrant while the soup is cooking.
It is important to use fresh, good quality butternut squash. The best time of year to find butternut squash in the super market is late summer or early fall. It is available all year in many parts of the country.
4 Tablespoons of Olive Oil
1 Large Minced Onion
3 Cups of Cubed Butternut Squash
5 Cups of Chicken Stock
2 Cups of Cubed Potatoes
1 Teaspoon of Paprika
1/2 Cup of Heavy Cream
Salt and Pepper
- Heat the olive oil in a large pot on medium heat. Add the onions and cook for about 5 minutes until the onions are soft.
- Add the butternut squash, chicken stock, potatoes, and paprika. Bring just to a boil, then reduce heat to low and simmer for 30-35 minutes. The squash and potatoes should be soft.
- Remove the pot from the heat. Use and immersion blender to blend the soup until smooth.
- Return the pot to low heat. Stir in the heavy cream and let the cream warm for about 5 minutes. Add salt and pepper.
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