Soups for a cold day

2012Coleman wrote:
This has become a favorite:

Easy Butternut Squash Soup

One large Butternut squash
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
5 - 7 cups water
1 tablespoon salt
1 - 2 tablespoons sugar
1/2 cup heavy cream
Fresh thyme sprigs, for garnish (optional)

Instructions:

Peel the squash, cut in half, remove the seeds and cut into cubes.

Combine all of the ingredients except for the heavy cream in a large soup pot.

Bring to a boil, then cover and simmer for 35 minutes.

Using a hand-held immersion blender, puree the soup until silky smooth.

Alternatively, cool the soup slightly, then puree in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.)

Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar).

Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.

Notes:

I start with 5 cups of water as 7 seemed to make it too thin. You can add more water when you puree if desired.

Also, one tablespoon of sugar should suffice - it does for me.

Don't skip the heavy cream!

Big veggie soup eaters on this end and this would be loved by all on my end :cool:. When I want to cut back of heavy cream usage I substitute buttermillk, yougurt, creme fraiche, sour cream or a combination of any of 'em.

Have also found that following the recipe up until the point where the dairy is added, cooling and then freezing takes up less space in my freezer. I just add the dairy product when I heat the soup up.