Butternut Squash Soup

Prep Time 14 mins
Cook Time 45 mins
Total Time 59 mins
Courses:
Cooking Temp: 374  F
Servings: 4
Best Season: Suitable throughout the year
Ingredients
  • 1 Large Butternut Squash
  • 2-4 cup Water
  • 4-6 oz Cream Cheese
Instructions
  1. 1
    1. Start by washing the outside of your squash and making a few small shallow slices in the top (the way you would for a baked potato) to allow steam to release while roasting.
    2. place on a parchment lined baking sheet and roast for 45-60 minutes, depending on how large the squash is.
    3. Let it cool a bit and then peel & deseed.
    4. Using a high powered blender, or immersion blender, add half of the squash pulp with 1 cup of water.  My proportions are vague because the size of the squash can vary so much!  You want the consistency of bisque, so add more water as needed!
    5. Add half of your cream cheese and then season with salt and pepper to taste.  
    6. Repeat with the other half of you ingredients, marry them together, simmer and season to taste.  Enjoy!!
Keywords: soup, fall, butternut, butternut squash, squash, soup recipe, easy recipe
Read it online: https://kitchenwithbritt.com/recipe/butternut-squash-soup/