Power Soups: Exquisitely Creamy Butternut Squash Soup
This soup was topped with a little bit of shaken heavy cream. It's dinner all by itself. Enjoy!
Butternut Squash Soup
This buttery smooth soup is made from butternut squash with veggies and select seasonings. It's topped with a little shaken cream and paprika.
- 1 pound butternut squash (about 1 medium sized squash, can also use acorn squash)
- 1 tsp olive oil
- 1 each onion (cut in half)
- 1 cup celery (chopped)
- 1 tsp garlic powder
- 1 tsp pepper flakes
- 1 tsp oregano
- 2 cups chicken broth (low sodium)
- 2 cups water
- 2 ounces half and half
- 4 tsp heavy cream (for garnish)
- 1 tsp paprika (for garnish)
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Microwave the butternut squash for 1-2 minutes. Cut it in half and remove the seeds, skin, and core. Cut the squash into cubes. Chop the onion.
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Heat a large Dutch oven over medium-high heat on a stove. Add the olive oil, then add the squash, onion, and celery. Add the seasonings. Cover and cook until onions are translucent, about 3 minutes.
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Add the broth and water to the pot with the squash. Bring all to a boil. Reduce to a simmer. Cook for 30 minutes or until the squash is tender. Puree with a vertical blender. Add the cream. Season to taste with salt and pepper if desired.
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To serve, place the soup into bowls. Shake the heavy cream and pour a little on top of each one. Garnish with paprika. Serve hot.
