One of the things that made the cross country move with us was my harvest of Butternut Squash. I love Butternut Squash Soup and have shared many different recipes over the years. There are numerous recipe in my recipe box including Smokey Butternut Squash Soup, Basic Butternut Squash Soup and even Coconut-Curry Butternut Squash Soup. However the Simplest Butternut Squash Soup is a recipe my sister gave me years ago.
This simple soup recipe only has four ingredients and takes almost no time at all to prepare. If you’re a fan of butternut squash try this recipe, it’s sure to become a favorite.
The Simplest Butternut Squash Soup
1 butternut squash (3 lbs. or so)
3 slender leeks or 1 ½ large leeks, cut into 1 inch pieces
3 cups of whole milk
3 cups of water
Peel the squash, remove the seeds and cut the squash into 1-2 inch chunks. Toss the chunks into a large soup pot. Toss the leek chunks into the pot. Add the 3 cups of water and bring to a boil. Lower the heat and simmer for 25-30 minutes of until the squash is soft enough to mask with the back of a fork.
Process the soup in batches in a blender to puree the soup. Using an immersion blender also works well. Add the 3 cups of milk. If the soup is too thick you may add more milk or water to the desired consistency.
Serve as is or garnish with diced tart apples and toasted hazelnuts.
This is indeed the easiest soup recipe I’ve made and is perfect without any garnishes. If you are a fan of butternut squash you will love this creamy rich soup.