With Thanksgiving just a few days away, I want to share with you a very easy (and very delicious) Butternut Squash soup that is a perfect starter to your Thanksgiving dinner. While I enjoy cooking, the chef in our family is definitely my husband. He is able to take a bunch of ingredients and whip up a dish that is amazing. I, on the other hand, require instructions (the simpler the better) for any dish that I prepare, which is why this recipe is perfect! I found a few versions of this recipe on line but I made some tweaks to it for a slightly lighter taste.
4 tablespoons butter
1 medium onion (chopped)
1 butternut squash (cubed)
1/2 teaspoon pepper
3 cups water
2 tablespoons roasted chicken base (Better Than Bouillon Roasted Chicken Base)
8 oz cream cheese
Salt (if needed)
Melt the butter and saute the onions in the butter until it is translucent (about 5 minutes) in a heavy pot. Add the butternut squash, pepper, water, and chicken base to the pot. Allow the squash to cook until it is tender (about 15 minutes). Use a fork to pierce the squash to ensure it is cooked.
With a food processor, puree the squash together with the cream cheese until smooth. Put puree back in the pot and heat through. Taste and add additional salt if needed.
Serve with the croutons.
Tip: Here is the chicken base that I used. If you haven’t tried it before, it is a great addition to your pantry. I use it in many different dishes instead of chicken stock and it really adds a rich flavor.