This has got to be the easiest butternut squash soup recipe ever. You basically throw everything in a pot, simmer it, purée it and you're done. But just because it's easy doesn't mean it's not delicious. I promise you that it's everything you expect a classic butternut squash soup to be: silky, slightly sweet and full of flavor. Just don't be tempted to omit the heavy cream -- it's the only fat in the whole soup and, without it, the recipe won't work.
You'll notice I use pre-cut butternut squash from the supermarket, which makes life so much easier. Just be sure to check the package for freshness -- if the squash looks mushy at all, ask the produce person for a fresh container.
Begin by tossing all of the vegetables, salt and sugar in a large soup pot.
Cover them with water.
Bring the soup to a boil.
Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes.
Purée the soup with a hand held immersion blender (or in a standard blender) until silky-smooth.
Pour in the heavy cream.
Stir until combined, then taste and adjust seasoning if necessary.
That's all there is to it. Ladle the soup into bowls and enjoy! GET THE RECIPE
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