A warm wintertime classic awaits you.
Hot butternut squash soup is the perfect dish to enjoy during the holiday season. Silky smooth in texture and rich in taste, it can be made ahead of time, refrigerated and reheated for yourself or company any day of the week. Simple and easy to prepare, this classic butternut squash soup will satisfy your appetite and is sure to be the flavour of the month.
Why brave through the cold weather and eat out when you can stay “warm and toasty” with a wonderful soup recipe at home? Just don’t call it squatternut bosh!
Furlani Garlic Texas Toast
Butternut squash (peeled and cubed) – Two 1/2 pound bags
Fresh Thyme Sprigs
1 Tbsp. – Salt
2 Tbsp. – Sugar
1/2 Cup – Caramelized Onions (Diced)
1/2 Cup – Heavy Cream
1/4 Cup – Sour Cream
5 Cups – Water
Prepare Furlani Garlic Texas Toast slices as per packaging directions.
Let the garlic toast cool for 5 minutes and cut them neatly into bread cubes.
Combine and toss together the cubed squash, caramelized (sauteed) onions and salt and sugar teaspoons in a large soup pot. Add 5 cups of water and heat the soup contents to boil.
Reduce the temperature to low-medium heat setting, place a cover on the soup pot and let it simmer for 40 minutes or until the soup contents are tender.
Puree the soup in the pot using a hand-held blender (or a standard blender as an alternative) until the butternut squash soup is “silky smooth” in texture and appearance.
Pour in the Heavy and Sour Cream and stir to enrich the flavour of the soup.
Using a ladle, serve the butternut squash soup into a separate bowl. Top with bread cubes and garnish with fresh thyme sprigs.