Delicious Butternut Squash Soup
Winter time is soup time…actually, I love soup all year round. Kind of the same way I like ice cream all year round! But there is definitely something about a warm bowl of piping hot soup when it’s below freezing outside. It warms you from the inside out and feels oh so good!
One of my favorites is this traditional Butternut Squash soup. Not only because it tastes divine, but because it is so incredible simple to make. I’ve been making this delicious recipe for at least 20 years. I got the recipe from my friend, Lisa, and it quickly became a Thanksgiving tradition in my family. Every year, I make a batch and bring it to my sister’s as a part of our traditional meal. I even made it this past Thanksgiving, even though we were in a pandemic! We didn’t have a meal together. Instead, we gathered outside on my sister’s patio for a toast. I brought batches of the soup for everyone to serve with their dinners, so that we could all have a little bit of tradition during this incredibly strange time! It's just not the same without it!
Give this recipe a try, and you may find that it becomes part of your family’s tradition as well! I’m confident you won’t be disappointed in its ease and flavor!
Butternut Squash Soup
3 lbs butternut squash, cubed
3 leeks, rinsed
1/2 cup butter
32 oz reduced-sodium chicken or vegetable broth
Salt and pepper
Light sour cream for garnish
1. Slice leeks in 1/4 inch rounds. In a large pot, melt butter and saute leeks until soft.
2. Add in butternut squash. Pour in broth until squash is just covered.
3. Bring to a boil and simmer for 20 minutes or until squash easily falls off a fork.
4. Purée with a hand blender or in batches in a regular blender.
5. Serve in bowls topped with sour cream and thyme sprigs.