butternut squash soup

Name: BUTTERNUT SQUASH SOUP
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: Canadian
Ingredients: 1 1/2 tablespoon(s) olive oil; 1 tablespoon(s) butter; 1 1/2 cup(s) white onions, chopped; 1 cup(s) red peppers, chopped; 1 cup(s) celery, chopped; 1 cup(s) carrots, peeled and chopped; 1/2 teaspoon(s) ground himalayan pink salt; 3 large cloves garlic, pressed; 1 large butternut squash (about 10 cups), peeled, seeded and cubed into 1-inch pieces; 1 teaspoon(s) dried thyme leaves; 1/4 teaspoon(s) cayenne pepper (substitute hot paprika), or to taste; 4 cup(s) low-sodium chicken broth; 1 large bay leaf; 2 tablespoon(s) good quality maple syrup; 1/2 cup(s) heavy cream, plus more for garnish; 6 tablespoon(s) cooked bacon, chopped into small pieces; 2 tablespoon(s) fresh chopped parsley, for garnish

30 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Oct 12, 2023

Tasty, colorful & healthy, this is great recipe to make during the cold season!

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This Butternut Squash Soup is a bowl of pure yumminess!

prep time 15 Min

cook time 40 Min

method Stove Top

yield 6 servings

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon butter
1 1/2 cups white onions, chopped
1 cup red peppers, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
1/2 teaspoon ground himalayan pink salt
3 large cloves garlic, pressed
1 large butternut squash (about 10 cups), peeled, seeded and cubed into 1-inch pieces
1 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper (substitute hot paprika), or to taste
4 cups low-sodium chicken broth
1 large bay leaf
2 tablespoons good quality maple syrup
1/2 cup heavy cream, plus more for garnish
6 tablespoons cooked bacon, chopped into small pieces
2 tablespoons fresh chopped parsley, for garnish

How To Make butternut squash soup

Step 1

In a Dutch oven over medium-high heat, add oil and butter. When it sizzles, add onions, red peppers, celery and carrots; season with ground sea salt. Sauté the vegetables for 5 minutes.

Step 2

Add pressed garlic and sauté for only 30 seconds.
Step 3

Add butternut squash and season with thyme leaves and cayenne pepper; stir well.
Step 4

Pour in chicken broth and push the ingredients down making sure they’re all submerged in the liquid - if not, add a little bit more broth.
Step 5

Add bay leaf, increase the heat to high and bring the mixture to a boil.
Step 6

Cover, reduce the heat to medium-low and let it simmer gently for 30 minutes or until the vegetables are very tender.
Step 7

After half an hour, remove bay leaf and discard it before adding maple syrup.
Step 8

Using an immersion blender, process until the mixture is nice and smooth; taste and adjust if necessary.
Step 9

Add heavy cream and stir.
Step 10

Serve in warm bowls, garnish with crumbled cooked bacon, a light drizzle of heavy cream and sprinkle on chopped parsley.
Step 11

To view this incredible fall recipe on YouTube, click on this link >>> https://youtu.be/a0OdHOclFOM
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