How to Make a Butternut Squash Soup- The Best and Easiest Recipe

This is simply the Best Butternut Squash Recipe. This is a good starter recipe that you can customize as you prefer. Last night was my first attempt ever at Butternut Squash soup. Its the time of year where there are different kinds of squash everywhere and last week, I bought one. I roasted it in the oven but then forgot to eat it. So before it was too late, I decided to try making a soup of it and freezing it for another day. It was everything you need in a soup with a bisque-like consistency. Not too thick, but hearty and creamy with just enough flavor. Here is a simple, quick and delicious recipe that I used to make the soup. 

Keep in mind that my butternut squash had been roasted prior to. It was cut in fourths and roasted in the oven at 420 degrees for about an hour.

You will basically toss everything into a pot. Boil and blend. Its super easy and super delicious.

Easy Butternut Squash Soup

Makes about 3-4 servings

1 large squash (about 4 cups cubed) or 20 ounces of  of precut squash

1 small green apple 

1 half red bell pepper 

1 half of a  medium yellow or white onion 

1 clove of garlic peeled and pressed

1 can of low sodium chicken/vegetable broth

2 cups of water

1 tablespoon of sugar (if squash and apple are not really sweet)

Salt 1 tsp or to taste

1/3 cup of heavy whipping cream

Chop all ingredients pretty roughly. Doesn't have to be perfect because everything is getting cooked down. Combine all ingredients except for the whipping cream in the pot. Cook on medium high heat until boiling. Then cover and simmer for 30 minutes.

Remove from heat and allow to cool (I didn't because I have no patience.) Once slightly cooled, puree the soup in the blender by blending the soup in batches, if necessary. I used my Ninja 72 ounce pitcher and poured everything in at once.  I kept the lid open slightly to allow steam to pass. I blended for about 2-3 minutes using the blend and ice crush settings until I was happy with consistency. 

Pour soup back into pot and add whipping cream and bring soup to a slight boil over low heat.  Stir well and determine whether to add more salt or sugar to the soup.

My soup was perfect and needed neither. Depending on ripeness of ingredients used, you may find it necessary to add some.  And that's it. Ladle it into a bowl. I added some cayenne powder on top and Greek yogurt.

ENJOY!!!!