Recipe: Perfect Squash soup

Squash soup. Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines. › Roasted Kabocha Squash Soup.

This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful This butternut squash lentil soup is filled with nutrient-rich foods like lentils, butternut squash, leeks. Like any butternut squash soup, this soup has simple, healthy ingredients and is perfect served as Squash soup has the potential to be very healthy. You can have Squash soup using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Squash soup

1. You need 4 of squashes.
2. You need 3 of yellow squashes.
3. You need 3 of zucchinis.
4. You need 1 pinch of oregano.
5. You need 1 cup of cut up onions.
6. You need 5 of tomatoes.
7. It's 1 pinch of caldeo de pollo (chicken seasoning).
8. It's 1 can of corn.
9. You need 2 tablespoons of butter.
10. It's 2 tablespoons of Oil.
11. You need of Cheese, from brand fresco, you can find in Fiesta or Krogers.

Leave out the heavy cream and loads of cheese. Panera's Autumn Squash Soup is a benchmark for the best butternut squash soup not only because people go nuts for it, but also because it really does have the perfect texture and flavor. This butternut squash soup is everything you expect from a traditional butternut squash soup. It's sweet, silky, and slightly spicy.

Squash soup step by step

1. First step, cut up all veggies including onions, into tiny pieces am not taking about really small one but good enough, for example the picture below. Once done clean your veggies but you can do that before you chop or after..
2. In a large pot pour oil and butter, first put in onions and garlic, when done the onions should be translucent..
3. Next step in blender, blend the tomatoes with just a tiny bit caldo de pollo. Once done put the blend in the pot and simmer for 5 to 7 minutes, then after that all you have to do is place everything else in the pot (but not cheese yet)..
4. Give the pot a great big stir add 1 cup of water, also you can add more caldo de pollo if you like. Once you give it one big stir add a pinch of the oregano, cover pot let it simmer for about 15 min. Once done your veggies have to be tender but firm..
5. Let it cool then once cool, break the cheese to pieces and throw on top but don't stir. Then ready to eat, extremely healthy....

Although the list of ingredients is rather simple. This butternut squash soup recipe actually hails from my mom, who first made it for our family when everyone was back home in Wichita a few Thanksgivings ago. This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The farmer's market is stocked with beautiful squashes and pumpkins this time of year.