One of my favorite things to do on a lazy Sunday afternoon is make a large batch of creamy and satisfying soup. I’ll have it for lunch repeatedly, and freeze the rest for a rainy day. Butternut squash soup is defenitely my favorite. Some added potatoes make the consistency a little thicker and keeps my tummy full a little longer. I love to add some freshly grated ginger if I happen to have some.
If I’m going to freeze this, I leave out the heavy cream and add it once it’s thawed and ready to eat (heavy cream doesn’t thaw very well). This guilt-free creamy soup is perfect for a cold winter day. In fact, I think I’m going to help myself to another bowl right now! What’s your favorite creamy soup?
- 1 butternut squash, peeled and cubed
- 2 medium potatoes, peeled and halved
- 2 medium carrots, cut into pieces
- 1/2 onion, chopped
- Chicken stock (4-6 cups)
- Salt, pepper, nutmeg, cinnamon
- 1/2 cup heavy cream (optional)
- 1 small fresh ginger root (optional)
- Add squash, potatoes, carrots, and onion to a large pot
- Add chicken stock to barely cover vegetables
- Bring to a boil, turn down and simmer for 30 minutes
- Add the freshly ground ginger root and heavy cream
- With an (immersion) blender, blend all until smooth
- Add salt, pepper, nutmeg, and cinnamon to taste