Golden Butternut Squash Soup

I tried to come up with a more imaginative name for this soup, but could not come up with anything better than “golden.” It truly is the perfect name for it. Smooth and creamy and the golden color of Fall, this soup will make you feel all cozy inside. Golden Butternut Squash Soup is comfort in a bowl.

Ingredients

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. 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.

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. Yum! Yum! Yum! Yum! Yum!

Golden Butternut Squash Soup

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 4 people

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.