Craving something cozy? Only soup will do in the dead of winter when temperatures drop. Warm up and kick back with a steaming bowl of get in my belly creamy butternut squash soup.
I’m going to let you in on a little secret, bring it in. Soup is actually pretty easy to make, and this particular recipe is made in one pot and ready in 30 minutes!
Now, scroll down and get cooking!
CREAMY ONE POT BUTTERNUT SQUASH SOUP
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti | Kitchen Confession
INGREDIENTS
4 slices bacon, chopped into thin matchsticks
1/2 medium sweet Vidalia onion, diced
3 cloves garlic, minced
4 sage leaves, finely chopped
3 sprigs fresh thyme, stems removed
1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
3 large carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 Granny Smith apple, cored, peeled and chopped
4 cups chicken stock
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh chives
INSTRUCTIONS
Heat a large pot over medium heat. Add bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
Add onion, and sauté, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
Add in butternut squash, carrots, celery, apple, salt, pepper, and chicken stock, (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash)..
Bring to a boil over medium-high heat. Turn the heat down to medium-low, add the lid to the pot and simmer for about 20 minutes or until the butternut squash is fork tender.
Remove the soup from the heat; Uncover and stir in heavy cream. Using an immersion blender puree until smooth and silky.
Serve sprinkled with bacon bits and chives.
