Simple and Easy Butternut Squash Soup

It is the simplest and most delicious soup to cook which is perfect for all the four seasons; this is the butternut squash soup.  This would make the perfect starter recipe for the novice cook as every member of the family will surely love it and it is not that complicated to put together.  Health buffs also recommend eating butternut squash soup because of its high nutritional value.    Before we make butternut squash soup, let us take a look at its main ingredient: the butternut squash.

 

Butternut squash, also known as butternut pumpkin in some countries, is said to come from the family of winter squashes.  It usually has thick, hard yellow skin on the outside and colored orange in the inside. This thick skin is what makes it last longer, meaning, it does not rot easily so people can stock it for a few weeks without worrying about it spoiling.   However, we have to be very careful when we are peeling off its thick skin because we might hurt ourselves. Some people recommend microwaving it for three minutes, and then, with the use of a peeler, gently removing the skin.  Once this has been done, the butternut squash can now be cut in half so that we can remove the seeds. We can now start chopping it up so we can start cooking which will not take much time to accomplish.

 

Seeds are also found in the inside which people eat after they roast it.  If we want our butternut squash to taste better, it is recommended that we let it ripen a little bit until the skin shows a dark orange color.  Naturally, the key to delicious soup is in finding the perfect butternut squash to use.  Whenever we buy one in the market, it is better to pick out those which have more orange shades on its skin because this will mean that it is sweeter inside.  To know just how sweet a butternut squash is, just imagine the taste of a sweet potato or a pumpkin.

 

Just how healthy is one serving of butternut squash soup? Well, each portion is loaded with Vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (Pantothenic acid), B6 ,B9 (Folate), and C, apart from the Calcium, Iron, Magnessium, Potassium, Phosporus and Zinc which we get from it.  This soup alone helps improve our eyesight, gives the proteins which our bodies need, and strengthens our immune system by improving our bodies’ healing capabilities.  As we can see, we get a lot of benefits just by eating a serving of this simple and popular soup which fitness experts proudly endorse to their clients.

 

The internet is loaded with different butternut squash soup recipes, but in the end, the most common ingredients which we find in a basic butternut squash soup recipe, aside from the butternut squash itself, are the chicken stock, onions, celeries, potatoes and carrots.  Chefs and cooks add certain ingredients such as apples and other vegetables to enhance the flavor of this soup as they want a variety.  Others prefer eating roasted butternut squash soup, so that there can be more depth in its flavor.

 

People love putting butternut squash soup in their menus because it fits in perfectly with any kind of dish and can blend well in any season.  Kids love its simple and sweet taste, while adults prefer injecting spices and other ingredients so that they can make their own butternut squash recipe and proudly boast and share it with others.  In fact, in gourmet cuisines, we might notice this soup being used in combination with other entrees, and the results are absolutely stunning and marvelous!

 

Butternut Squash Soup

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • salt and black pepper

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned
  2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender
  3. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency
  4. Season with salt and pepper to taste