Quick and Easy Stovetop Butternut Squash Soup Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
4 tablespoons unsalted butter
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 1/2 quarts homemade chicken or vegetable stock, or store-bought low-sodium chicken stock
One butternut squash, peeled, seeded, and cut into rough chunks
2 bay leaves
1/2 cup heavy cream
Small squeeze fresh lemon juice
1 to 2 tablespoons brown or white sugar
Directions
Heat butter in a large saucepan or Dutch oven over medium-high heat until melted. Continue cooking, swirling pan constantly, until butter solids are lightly browned and the butter smells nutty, about one minute longer. Immediately add onion, celery, carrot, and whole thyme sprigs , reduce heat to medium, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes. Add stock, squash, and bay leaves. Increase heat to high and bring to a boil. Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes. Using tongs, discard bay leaves and thyme stems. Add heavy cream. Using an immersion blender or working in batches in a countertop blender, blend soup until completely smooth. Season to taste with salt, pepper, and lemon juice. Add sugar if desired . Serve.