Butternut Squash Soup

Name: Butternut Squash Soup
Cook time: 35 min
Total time: 50 min
Ingredients: 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed); 1 red bell pepper, roughly chopped; 1 medium yellow onion, roughly chopped; 3 cloves garlic, smashed and peeled; 7 cups water; 1 tablespoon salt; 2 tablespoons sugar; ¾ cup heavy cream, plus more for serving; 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile)

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Cook Time: 35 minutes

Total: 50 minutes

Servings: 7

Author : Jennifer Segal

bell peppers butternut squash christmas

Ingredients

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2½ pounds pre-cut butternut squash (7 to 8 cups, cubed)1 red bell pepper, roughly chopped1 medium yellow onion, roughly chopped3 cloves garlic, smashed and peeled7 cups water1 tablespoon salt2 tablespoons sugar¾ cup heavy cream, plus more for serving1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile)

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Instructions

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Step 1

Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes

Step 2

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve.

Step 3

Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.