One of my favourite soups just had a makeover and can be made in one pot and ready in just 30 minutes.
Quick, simple, creamy, smooth and oh so cozy.
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, diced
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 immediately, sprinkled with bacon bits and chives.
