How to Make The Best Butternut Squash Soup | The Stay At Home Chef
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Butternut Squash Soup is a creamy bowl of comfort food goodness! It’s easy to make, full of healthy vegetables, and ready in under 30 minutes.
How do you pick out a butternut squash?
When picking out a butternut squash, first look for color. It should be a solid beige color and not have any deep cuts or bruises. Sometimes they get a little scratched during shipping and at the grocery store. Small surface only scratches are fine. Next, pick up the squash. If it feels heavy for its size, it is a good one to pick.
3 tablespoons salted butter
1 yellow onion, peeled and diced
1 butternut squash, peeled, seeded and cubed
4 medium carrots, peeled and diced
3 stalks celery ribs
1 apple, peeled, cored, and cubed
4 cups vegetable broth
1 teaspoon salt (to taste)
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 cup heavy cream
1. Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.
2. Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
3. Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.
4. Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.
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