Entry #3012, November 13, 2013

Making an autumn butternut squash soup this autumn season is a great idea. But the question is, do you have any recipe in mind to satisfy your cravings? There maybe a lot of squash soup recipes out there but not all deserve your time and effort in the kitchen. However, there’s one recipe that will surely capture your discriminating taste – the Autumn Butternut Squash Soup recipe.

The Autumn Butternut Squash Soup recipe is an easy to prepare and quick to cook recipe. It will take you less than half an hour to make and then savor its delicious taste. The creamy texture of the soup adds beauty to the soup. You will never get enough of this delicious soup.

Autumn Butternut Squash Soup

Image via: Bloglovin

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• Kosher salt and black pepper
• 4 cups low-sodium chicken broth
• 2 parsnips, chopped
• 1 butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
• 2 tablespoons fresh lime juice
• Plain yogurt and lime zest, for serving

Image via: Habitually Hungry

Procedure

1. Heat the oil in a medium pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the broth, parsnips, squash, and 1 cup water and bring to a boil. Reduce heat and simmer until the squash is tender, 12 to 15 minutes. Working in batches, puree in a blender until smooth. Stir in the lime juice.
2. Serve topped with the yogurt, lime zest, and pepper.

The whole ingredients should yield at least 4 servings of Autumn Butternut Squash Soup. Of course, this is best served when hot. You can make this soup 3 days in advance, but don’t stir the lime juice until you’re ready to serve. The reason for this is to keep its zing. So, next time you crave for a squash soup, try the Autumn Butternut Squash Soup recipe and be satisfied.

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