This is the simplest most delicious squash soup you will ever make! My husband loathes squash yet eats this by the pots full! Hope you all enjoy!
Gather a pot large enough for the squash and liquid, a blender, a spoon and the following ingredients:
1. Butternut squash (make sure it's fresh, it's a myth that squash lasts forever)
2. Chicken stock or cubes...now I skip a few steps here, traditionally it calls for celery onion carrot but that is too much chopping for me on a Monday night so I cube it instead!
3. Cream, the good stuff! I use whipping cream, because, why not!
4. A few new potatoes...I use new ones because they don't require a lot of cleaning and eating the skins is the healthiest part
Let's get cooking!!!!
Peal the skin of the squash, making sure to get all the green pith off...it's not very nice looking or tasting. Hollow the insides out, just enough to get the seeds and the gooey stuff out
Cube your potatoes and squash. It doesn' t matter how small, we are going to boil it to oblivion! Keep your potato skins on, they are good for you and you don't even notice once it's pureed :)
Now, I fill my pot about half way. If you have noticed, I don't use measuring spoons, etc...which is also why I don't bake desserts ;) The water should cover the squash and potatoes.
You be the judge and let your inner chef tell you what looks right! I have a tip for you later on how to reserve liquid incase you need more in the end. As you can see, I have plopped 2 chicken stock cubes in. You can use vegetarian as well.
Boil, boil, boil
Once the squash and potatoes are soft, so that they fall apart when pricked with a fork, you can turn the heat OFF. I scoop out the good bits with a slotted spoon and transfer to a blender. You can cool this down to be super careful. All of the liquid in your pot is gold so don't throw this away!
Then I pulse a few times, then puree until the mixture is smooth. I don't add much liquid, but you may need to add some in from the pot if need be to loosen up the mixture.
Yes, it's 8:57 pm and I'm making soup ;)
Once pureed, put back into pot. Now all that liquid you cooked your veggies in is full of goodness! The consistency is up to you, I like mine thick enough to spread on bread but there is no right way! Add as much as you would like, or freeze this broth in ice cube trays then bag them and use for another creation! Add a little cream (oh about 1/3 c) and re-heat on low.
Anddddd this is what you get!!! How easy was this? :)
