This Creamy Butternut Squash Soup is packed with flavor and is a soul-warming, soup that’s perfect for entertaining or family dinner!
Creamy Butternut Squash Soup seems to be everywhere this time of year…food magazines, cooking shows, etc., but to be honest, I had never tried it until this past October at a Lifeline Chaplaincy Benefit Dinner in Houston.
Lifeline Chaplaincy is close to our hearts because they were there for us through the loss of our daughter, Sophie. We needed a lot of support during that time and Lifeline sent a chaplain to visit and comfort us.
It wasn’t until then that we realized just how important compassionate support is during a difficult time or grieving process. About a year after our loss, we decided to become pastoral care volunteers through Lifeline and began visiting patients at our local hospital every Friday.
Now, to the Butternut Squash Soup! Like I said, I had never tried until this year…and now I LOVE it! The Westin Galleria provided our meal the night of the benefit dinner and the Butternut Squash Soup was the first course. It was wonderful! It had a rich creamy texture, with a little curry added and some cayenne that gave it a little heat at the end. I loved it so much that I decided to make a batch at home (the best I could, from memory). I thought it turned out great!
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Creamy Butternut Squash Soup
- 2 large leeks white part only, cleaned and sliced
- 2 ribs of celery chopped
- 2 Tbsp butter
- 2 butternut squash peeled, seeds removed, chopped
- 3 tart green apple peeled, cored, chopped
- 12 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon creamy peanut butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper to taste
- S&P to taste
- In a Dutch oven or large saucepan, over medium-high heat, melt butter, but do not brown. Add the leeks and celery and sauté for 5 minutes. Stir often to wilt vegetables, do not brown them.
- Once vegetables are tender, add squash, apple, and broth. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Remove pot from heat and add peanut butter. Puree with a stick blender until smooth.
- Stir in cream, Worcestershire, and seasonings. Season to taste with salt and pepper.
- If soup is too thick, slowly stir in additional water or chicken broth until the desired consistency is reached.