Creamy Butternut Squash Soup вђ Modern Honey Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper. bring to a boil over medium high heat; reduce heat and simmer until squash is tender, about 20 minutes. purée squash mixture and cream cheese in a blender or food processor in batches until smooth. return to saucepan and cook until just heated through. Step 2: cook the soup. heat the olive oil and melt butter in a large soup pot on the stove. cook the onions and garlic until softened. stir in the squash, chicken broth, salt, black pepper, thyme, and cayenne pepper. place the lid on the pot and bring the soup to a boil over medium heat.
Creamy Butternut Squash Soup Creme De La Crumb Learn how to make the creamiest, easiest, dreamiest butternut squash soup with carrots, apples, coconut milk and more. find tips on how to cut a butternut squash and what toppings to add for extra flavor and texture. Instructions. preheat oven to 425. line a baking sheet with parchment paper for easy clean up. cut the butternut squash in half vertically. scoop out the seeds and membranes. brush the squash halves with two teaspoons of the olive oil and sprinkle lightly with salt and pepper. Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. pour in enough chicken stock to cover vegetables. bring to a boil over medium high heat. reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. taste and blend in more salt and pepper, if necessary.
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