Easy Butternut Squash Soup 🍵

This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, purée it and you’re done. But just because it’s easy doesn’t mean it’s not delicious.

2 20-ounce packages pre-cut butternut squash (if using fresh squash, you'll need one large squash)
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tablespoon salt
2 tablespoons sugar
1/2 cup heavy cream
Fresh thyme sprigs

Begin by tossing all of the vegetables, salt and sugar in a large soup pot.

Cover them with water.

Bring the soup to a boil.

Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes.

Purée the soup with a hand held immersion blender (or in a standard blender) until silky-smooth.

Pour in the heavy cream.

Stir until combined, then taste and adjust seasoning if necessary.

That’s all there is to it. Ladle the soup into bowls and enjoy!

For a richer flavor replace water with chicken broth and reduce the salt by half or more.