Q1: Can I roast the squash instead of boiling it?

Yes, absolutely! Roasting the butternut squash is another fantastic method that will result in an even deeper, sweeter, and more concentrated, caramelized flavor. Simply toss your peeled and cubed squash with olive oil and roast it in a 400°F oven for about 20-30 minutes, until tender and caramelized, before adding it to your pot.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, this is an ideal make-ahead side dish. You can prepare the entire recipe up to three days in advance. When you are ready for your dinner, you can simply reheat it gently on the stovetop.

Q3: Can I make this vegetarian or vegan?

Of course! To make this recipe completely vegetarian and vegan, simply substitute the chicken broth with an equal amount of a high-quality, flavorful vegetable broth, and substitute the butter with a vegan butter substitute or a good-quality olive oil.

Q4: What is the easiest way to peel and cut a butternut squash?

The best and safest trick is to first microwave the whole squash for about 3-5 minutes. This will soften the tough skin just enough to make it much easier and safer to peel with a vegetable peeler and to cut through with a large, sharp chef's knife.

Q5: Can I use an immersion blender?

Yes! An immersion blender is a fantastic and convenient tool for this soup. For the absolute smoothest, most velvety result, a high-powered, traditional blender is recommended, but an immersion blender will also create a delicious, slightly more rustic-textured soup with much less cleanup!

Creamy Butternut Squash Soup (An Easy Fall Classic!)

A classic and simple recipe for a creamy Butternut Squash Soup. This comforting, one-pot soup is made by simmering peeled and cubed butternut squash with sautéed onions in chicken stock until the squash is very tender. A portion of the cooked squash is then removed and pureed in a blender to create a naturally thick and velvety texture. The pureed squash is returned to the pot and the soup is seasoned with a hint of nutmeg, salt, and pepper.

Author: Grace

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock (or vegetable stock)
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper

Instructions

Peel and seed the butternut squash, then cut it into 1-inch chunks.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 8 minutes, until it is translucent.
Add the squash chunks and the chicken stock to the pot. Bring the mixture to a simmer and cook for 15 to 20 minutes, until the squash is very tender when pierced with a fork.
Using a slotted spoon, remove the squash chunks from the pot and transfer them to a blender. Puree until smooth.
Return the pureed squash to the pot with the remaining broth and stir to combine.
Season the soup with a pinch of nutmeg, and salt and pepper to taste.
Serve the soup warm.

Notes

This is a classic and easy fall soup, perfect as a starter for a holiday meal like Thanksgiving.
For an even easier pureeing step, an immersion blender can be used directly in the pot.
For a vegetarian or vegan version, simply substitute the chicken stock with vegetable stock and the butter with olive oil or a vegan butter alternative.
The soup’s creaminess comes from the pureed squash itself, without the need for any heavy cream.

Find it online: https://www.eatswithsoul.com/creamy-butternut-squash-soup-2/