Traditional Butternut Squash Soup
That is your core recipe Notice there are no seasoning or special flavors added We will get there soon The point is that for one large squash you need a can of coconut milk some chicken stock an apple and a couple of carrots to help make the color pop With this basic recipe you now have the template for making an array of super easy and super awesome butternut squash soups I wish there was more magic to it than this yet it really is this easy Oh and since were talking concepts 4 to 6 hours on your low setting will get it done After that you just need to stick your immersion blender in your crock pot for a minute and puree that goodness up Oh you dont have an immersion blender Well I guess youll just have to get your food processor or blender dirty These recipes should yield you just over 2 quarts of soup
That is your core recipe Notice there are no seasoning or special flavors added We will get there soon The point is that for one large squash you need a can of coconut milk some chicken stock an apple and a couple of carrots to help make the color pop With this basic recipe you now have the template for making an array of super easy and super awesome butternut squash soups I wish there was more magic to it than this yet it really is this easy Oh and since were talking concepts 4 to 6 hours on your low setting will get it done After that you just need to stick your immersion blender in your crock pot for a minute and puree that goodness up Oh you dont have an immersion blender Well I guess youll just have to get your food processor or blender dirty These recipes should yield you just over 2 quarts of soup
- Carbohydrate 108.529372135056 g
- Cholesterol 0 mg
- Fat 58.6963603883333 g
- Fiber 18.4188711294685 g
- Protein 19.5767889944444 g
- Saturated Fat 49.4433900132167 g
- Serving Size 1 1 Quart (2320g)
- Sodium 5121.23950331111 mg
- Sugar 90.110501005587 g
- Trans Fat 5.7925783165 g
- Calories 947 calories
Step-by-step
- All recipes are to be cooked on low heat for 4 to 6 hours.
- Blend or puree when cooking is finished. That’s it. An immersion blender is ideal for this. If you don’t have one, let your mix cool before transferring it to a blender or food processor.
- Garnish with anything from cinnamon and nutmeg, to curry powder, pumpkin seeds, and of course bacon.
Testing Doneness Without a Thermometer
Probing the thickest portion of a squash cube with the tines of a fork provides the most reliable indicator of structural readiness. Resistance should be entirely absent, meaning the utensil slides through the flesh with zero structural pushback. Additionally, the carrots must yield completely under identical pressure, since root vegetables require prolonged exposure to heat to soften. If any firmness remains, extend the cooking window by thirty-minute increments on the low setting. Allowing the mixture to cool slightly before puréeing prevents pressure buildup inside a traditional blender jar, mitigating steam explosions.Balancing Flavors and Accompaniments
Fat and acid balance heavy starches effectively, which explains why coconut milk and Granny Smith apples function synergistically here. Pairing the finished bowl with a protein source featuring cured salt notes, such as crisp bacon lardons, cuts through the natural sweetness of the squash. Crusty bread provides textural contrast against the smooth emulsion. Store leftovers in an airtight container in the refrigerator for up to four days, or freeze portions for up to three months.
