Today’s fabulous recipe is easy, fast and so rich and delicious you will not believe it is LOW in fat! In fact, the only fat in this huge pot of soup is one lonely stick of butter. That’s it!
I’ve had this Butternut squash soup recipe for as long as I can remember and have only made two additions to the original recipe:
They are: 2 cloves of garlic and the use of my new favorite blender. For years I used a regular blender- and I will provide instructions for its use- but I have to tell you, it’s so much easier and faster with the new one- and it stays in one pot! Less to clean up!
Let’s get cooking!
You will need :
- 1 Medium Butternut Squash, peeled and cubed
- 1 medium onion, chopped
- 1 stick butter
- 2 cloves garlic, minced
- 1 box (32 oz) Chicken Broth
- pinch of kosher salt & pepper
- croutons for garnish
How to Prepare:
Peel squash of all outside skin. I use a horizontal peeler and it is like magic! Cut squash in half, then in half again. The bottom section will be easier to cut through because this is where the seeds are housed.
Remove all seeds. Cut squash into cubes. Add chicken broth and cubes to large pot and bring to a slight boil, cooking squash until tender.
While squash is cooking, melt butter in a medium frying pan and saute onions and garlic until tender.
When squash is soft and cooked, pour onions, garlic and butter into soup pot.
With immersion blender, blend until smooth. Bring soup back up to simmer. Add a bit more chicken stock if soup is too thick.
Serve with 3-4 croutons.
If you do not have a hand blender, you may use a regular blender. The process is just a bit different.
Remove cooked squash with slotted spoon and place in blender. Add onions, garlic and butter to blender along with 1/4 cup stock from pot. Blend/puree` until smooth. Slowly add puree`d squash to stock in pot. Bring to a slow boil.