Easy Butternut Squash Soup
Butternut Squash Soup
When I am under the weather, I love comfort food. My Butternut Squash Soup packs comfort into every little sip. I have been having health issues and need to rest frequently, so I made this soup and Bill and I really loved it. It stays in the refrigerator overnight very well. You can make it the day before and stir well when re-heating. So, Let’s make some comfort!
You will need:
1 Butter nut squash
2 Tbsp olive oil
1/4 cup butter
1 carton vegetable broth
1 small carton half and half
1 small container sour cream
1 tsp ground Turmeric
Salt & pepper to taste
Wash and cut up butter nut squash into about 2 inch pieces for roasting. remove all seeds and scrape clean.
Now cover a cookie sheet or sheet pan with heavy foil.
Place clean dry pieces of squash on sheet and cover with olive oil making sure to cover each piece evenly. Bake in 400’ oven for 2 hours or until the squash is very soft and peels come away easily.
Peel the pieces of squash and discard the peels (skin).
Place cooked squash in blender and puree. You may have to do this in several batches until all squash is pureed. Place puree in bowl and set aside for later use.
Now in large soup pot melt butter and add broth, stir.
Then add the half and half (half milk and half cream) and stir in slowly. Keeping the pot on low, add the sour cream and whisk until no lumps remain.
Add your puree slowly so no splashing occurs and whisk with large whisk until you have added enough puree to thicken the soup to desired consistency. Add Turmeric and salt and pepper to taste. Heat through but do not boil! Serve very warm.
You can top this soup with a dollop of sour cream, and chopped chives for a little extra flavor.
Note: I usually have a little squash puree left over and I give it to the chickens. It does not freeze well. You can use a dollop on top of your dogs’ food if they can eat yams. they love it!
So next time you need a little comfort, try this lovely soup. Love to all, the Foodpusher.