Butternut squash is a type of winter squash. Its skin is hard and thick, and it is filled with seeds. Its size ranges from 3 to 5 inches wide and 8 to 12 inches long. One butternut squash can weigh as much as three pounds.
Butternut squash soup is the most common recipe for this type of squash. Here are the things you will need in cooking butternut squash soup:
- 1 pound of butternut squash
- 1 cup of whipping cream
- ½ cup of chopped onions
- 2 tablespoons of butter
- 2 cups of chicken broth
- 2 sliced pears
- 1 teaspoon of thyme leaves
- ¼ teaspoon of white pepper
- ¼ teaspoon of salt
- ¼ teaspoon ground coriander
Follow these steps to cook butternut squash soup:
- Rinse the squash with water and cut it lengthwise. Remove its seeds and any excess fiber you would find. You can also peel the skin if you wish.
- Cut the squash into one-inch cubes.
- In a Dutch oven, cook and stir the chopped onions in butter until they are tender.
- Stir in the broth, the squash, and the sliced pears. Next, add in the salt, white pepper, thyme, and coriander.
- Heat the mixture until it is boiling. Then gradually reduce the heat. Cover the mixture and simmer until the squash is tender. This may take 10 to 15 minutes.
- Place half of the mixture in a blender, and process it until it is smooth. Do the same with the remaining half of the mixture.
- Put the mixture back in the Dutch oven and stir in the whipping cream. Continue stirring until the soup is hot. You can serve the soup with pecans.