Creamy & Sweet Butternut Squash Soup
Creamy & Sweet Butternut Squash Soup
Homemade Butternut Squash Soup: Delicious and Nutritious for the Whole Family
Enjoy a rich and creamy butternut squash soup that’s perfect for babies and adults alike. This recipe highlights the natural sweetness and vibrant flavor of butternut squash, making it a delightful and healthy option for any meal or snack.
Main Ingredients- 6 small butternut squash (approx. 1.5kg)
- 1 packet of store-bought mushroom soup mix
- 200ml milk (for consistency adjustment)
Cooking Instructions
Step 1
To prepare the butternut squash, start by washing it thoroughly. Place the clean squash in a microwave-safe dish and microwave for about 3-4 minutes. The goal is to soften it slightly, making it easier to cut. If it still feels firm, continue microwaving in 1-minute increments until it yields slightly to pressure. This pre-cooking step significantly simplifies the cutting process.
Step 2
Carefully remove the softened butternut squash from the microwave, as it will be hot. Allow it to cool for a few minutes, then use a sharp knife to cut it into 4 equal pieces.
Step 3
Using a spoon, scoop out and discard the seeds and fibrous inner part from each piece of squash. Removing the seeds cleanly will result in a smoother soup texture.
Step 4
Now, it’s time to peel the butternut squash. Carefully use a knife to slice off the skin. While you can leave the skin on for extra nutrients, peeling it will yield a smoother, more refined soup. Be mindful of the knife’s movement to avoid slipping.
Step 5
Cut the peeled butternut squash into bite-sized chunks, roughly 2-3 cm in size. This size is ideal for cooking evenly. Place all the cut squash pieces into a pot.
Step 6
Add just enough water to the pot to barely cover the squash pieces. Bring the water to a boil over high heat. Once boiling, reduce the heat slightly and simmer until the squash is completely tender and can be easily pierced with a fork. Covering the pot can help speed up the cooking process.
Step 7
Drain any excess water from the cooked squash. For a smooth purée, use an immersion blender directly in the pot (minimizing dishes!) or transfer to a regular blender. If the mixture seems too thick, gradually add a splash of milk until you reach your desired consistency. Once smooth, turn off the heat.
Step 8
In a separate bowl, empty the packet of mushroom soup mix. Pour in a small amount of cold milk and whisk until the powder is completely dissolved and smooth, ensuring there are no lumps. This step helps the soup mix incorporate seamlessly into the squash purée later.
Step 9
Pour the dissolved mushroom soup mixture into the pot containing the smooth butternut squash purée. Stir well to combine the two components.
Step 10
Gently heat the soup over low heat, stirring constantly. Continue to add milk as needed to achieve your preferred soup consistency. If it’s too thick, add more milk; if it’s too thin, simmer for a bit longer. Once heated through and at the desired thickness, your delicious butternut squash soup is ready! Serve warm, perhaps with a side of crusty bread or croutons.
