Squash soup

Butternut Squash Soup In search of a healthy butternut squash soup recipe that has a little something special? Even better, it’s ready in an hour squash soup freezes well for later. Elise founded Simply Recipes in 2003 and led the site until 2019.

She has an MA in Food Research from Stanford University. In search of a healthy butternut squash soup recipe that has a little something special? Butternut squash can be a challenge to cut raw. It’s so much meatier than mostly hollow pumpkins. But these days you can easily find pre-cut squash at the market.

My favorite trick for a memorable butternut squash soup is to include a chopped tart green apple with the squash. The tartness of the apple enlivens the squash and balances its natural sweetness. This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. You add the squash, chopped apple, stock, and seasonings, and cook until done. With a little blender magic at the end, you have a beautifully puréed, thick, smooth, and satisfying butternut squash soup. Can You Make Ahead and Freeze This Soup?

You can make this ahead of time and reheat it when you are ready to serve. It lasts in the refrigerator for up to 5 days or in the freezer for up to 3 months. You may need to add a little broth or water to thin out the soup when you reheat it. You can also stir in a few tablespoons of instant mashed potato flakes. To make your finished soup thinner, add some cream, coconut milk, vegetable broth, or water. Remember to taste the soup and adjust the seasonings afterwards, since you’ll be diluting the soup.