Golden Butternut Squash Soup is as comforting as it sounds. Its velvety texture and rich, golden hue capture the essence of fall in every spoonful. While I tried to think of a more creative name, “golden” indeed says it all—this soup glows with seasonal warmth and flavor. Smooth, creamy, and soul-soothing, the cozy bowl brings comfort on chilly days and looks just as beautiful on your table.
Ingredients
2 Tbsp. olive oil
5 Tbsp. butter
1 large butternut squash or 3 bags frozen cubed butternut squash
1 red pepper, chopped
1 yellow pepper, chopped
3 leeks, cleaned and sliced
1 onion, chopped
1 tsp. chicken Better Than Bouillon
1 32-oz. carton chicken broth
1 cup water
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. dried thyme
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1-1/2 cups heavy cream or half and half
Garnish: Sour cream
Instructions
Preheat the oven to 400 degrees. Peel the butternut squash using a potato peeler, then remove the seeds with a spoon.
Cut the butternut squash into cubes. Place the cubes on a greased baking sheet and drizzle with olive oil. Toss to coat. Place in the oven and bake for 20-25 minutes or until the butternut squash is tender. Remove from the oven.
Sauté the red pepper, yellow pepper, leeks and onion in butter.
Add the chicken broth, Better Than Bouillon and water. Bring to a boil. Reduce heat and let simmer for 2 hours.
Blend the mixture with an immersion blender until smooth.
Add the spices and stir. Simmer for 20 minutes or until it starts to bubble.
Stir in the cream and cook for 5 minutes. Taste to adjust seasonings. If your seasonings are OK, you are ready to serve. Garnish with a dollop of sour cream. Yum! Yum! Yum! Yum! Yum!
Golden Butternut Squash Soup
Equipment
- 1 potato peeler
- 1 metal spoon
- 1 knife
- 1 baking sheet
- 1 soup pot
- 1 large spoon for stirring
- 1 immersion blender
Ingredients
- 2 Tbsp. olive oil
- 5 Tbsp. butter
- 1 butternut squash or 3 bags frozen cubed butternut squash
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 1 tsp. chicken Better Than Bouillon
- 1 32-oz. carton chicken broth
- 1 cup water
- 1 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 1-1/2 cups heavy cream or half and half
- Garnish: Sour cream
Instructions
- Preheat the oven to 400 degrees.
- Using a potato peeler, peel the butternut squash; then; remove the seeds with a spoon.
- Cut the butternut squash into cubes. Place the cubes on a greased baking sheet and drizzle with olive oil. Toss to coat.
- Bake for 20-25 minutes or until the butternut squash is tender. Remove from the oven.
- Sauté the red pepper, yellow pepper, leeks and onion in butter.
- Add the chicken broth, Better Than Bouillon and water. Bring to a boil.
- Reduce heat and let simmer for 2 hours.
- With an immersion blender, blend the mixture until smooth.
- Add the spices and stir.
- Simmer for 20 minutes or until it starts to bubble.
- Stir in the cream and cook for 5 minutes.
- Taste to adjust seasonings. If your seasonings are OK, you are ready to serve.
- Garnish with a dollop of sour cream.
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