Smooth Butternut Squash Cream Soup
How about a simple butternut squash soup for breakfast? ^^
On mornings when you lack appetite, how about a smooth, easy-to-swallow soup? Let’s transform that forgotten butternut squash into a rich and creamy soup! ^^;;
Ingredients- 1/2 butternut squash
- 1/4 onion
- About 40g butter
- 1 cup milk
- 1/3 spoon salt
Cooking Instructions
Step 1
First, wash the butternut squash thoroughly and cut it in half. Use a spoon to scoop out the seeds and stringy bits from the center. Be careful as butternut squash can be quite firm!
Step 2
Roughly chop the squash into manageable pieces and place them on a microwave-safe plate. Cover with plastic wrap or a microwave-safe lid and microwave for about 5 minutes, or until tender when pierced with a fork. This step makes it much easier to peel and mash later.
Step 3
While the squash is cooking, add the butter to a pot.
Step 4
Once the butter has melted, add the thinly sliced onion to the pot. Sauté over low heat until the onion becomes translucent and fragrant. This process adds a lovely depth of flavor to the soup.
Step 5
Carefully remove the cooked butternut squash from the microwave. Allow it to cool slightly so it’s safe to handle. Once cooled a bit, peel off the skin. Since it’s been cooked, the skin should come off easily.
Step 6
Add the peeled butternut squash and 1 cup of milk to the pot with the sautéed onions and butter. Use an immersion blender (also known as a ‘goblin stick’ or hand blender) to blend everything until smooth and creamy. If you don’t have an immersion blender, you can transfer the mixture to a regular blender and blend until smooth.
Step 7
Return the pot to low heat and stir continuously as the soup simmers. Season with salt to taste. I used about 1/3 spoon, but feel free to adjust it to your preference. Continue to cook, stirring occasionally, until the soup reaches your desired consistency. Serve hot and enjoy your homemade butternut squash soup!
