I took a bit of a hiatus with the recipe posting — I was on vacation for a while and had a ton of catching up to do when I got home. But it seemed like summer changed to late fall so quickly! It’s been chilly in New Jersey; some days it hasn’t even gotten above the 40s.
I figured my next recipe had to be something hearty and seasonal. I had never made butternut squash soup before, but I’d had it when I was out and thought making my own recipe was the way to go.
I browsed a few other recipes to find the best way to smooth the soup (I settled on blending because it was the easiest appliance for me to use) and noticed none of the recipes called for heavy cream. In my humble opinion, heavy cream makes everything better, so you’ll find 1/2 cup of it in this recipe.
2 tablespoons butter
1 butternut squash, peeled and cubed
1/4 cup sweet onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken stock
1/2 cup heavy cream
Melt butter in a deep pan on low. Then, add squash, onion, celery, and carrots, and cook on medium-low about five minutes. Season with paprika. Add stock and cook on medium-low until squash is tender, about 20 minutes. Then, place veggies and stock in a blender and blend until pureed. Add soup back to pan and slowly whisk in cream. Heat on low an additional 10 minutes, then serve.