Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option. It’s already vegetarian.) That’s a little trick that I used in my tomato soup in my cookbook, too. (You can substitute olive oil for vegan/dairy-free soup. Butter is Better than CreamĪ little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. You’ll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. Here’s why readers love this recipe: Simple Ingredients In fact, it tastes even better the next day. This easy butternut squash soup recipe is also a great make-ahead option. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. Serve it with grilled cheese sandwiches and salads through the end of winter. This traditional butternut squash soup will round out your fall and winter meals. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews! My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. I was so happy to find butternut in stock again, and came home to make my favorite soup. Butternut squash and cool weather go together like they were made for each other-which, really, they were. I hope you’ll give it a try and let me know what you think.Let’s cozy up with a bowl of warm, creamy butternut squash soup. I like the warm and savory flavor of this version but what I really like is the great vitamin boost me and my crew are getting with all its fresh ingredients. It’s so nice to have a healthy side dish or a meatless meal like the stuffed acorn squash. In the pressure cooker, there’s no need to worry about that because all the moisture is locked in. If you were going to bake the acorn squash in the oven, you’d need to brush the cut sides with a little oil or butter to keep them from drying out. Otherwise, it may break down too much and be difficult to get out of the pot in one piece. It also keeps the squash from laying in the liquid while cooking. Using a steamer basket on a trivet keeps the squash off of the rice mixture and helps everything cook evenly. I used brown rice for mine and that’s what the timing for pressure cooking is based on. What’s really terrific is you can add the ingredients for your stuffing to the bottom of the pot and cook every thing at once. However, a pressure cooker can soften them perfectly in about 6 minutes with high pressure. About forty-five to sixty minutes (depending on their size) of cooking at 400 degrees F. It takes quite a while for heat to penetrate squash such these in the oven. Or, you can go savory like I did with this recipe. They taste pretty darn good all on their own but are also delicious when you add a little butter and cinnamon to them.
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