Butternut Squash Soup
 Creamy, flavorful butternut squash soup that’s easy to make and perfect for a cozy fall meal. Ingredients 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed; see note) 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 ¾ cup heavy cream, plus more for serving 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile) 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed; see note) 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 ¾ cup heavy cream, plus more for serving 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile) Instructions Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve. Note: For the best flavor and texture, use fresh butternut squash in this recipe. Frozen squash can release extra water when cooked, which may dilute the soup and make it thinner or less flavorful. Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving. Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve. Note: For the best flavor and texture, use fresh butternut squash in this recipe. Frozen squash can release extra water when cooked, which may dilute the soup and make it thinner or less flavorful. Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving. Nutrition Information Powered by Per serving (6 servings) Calories: 217 Fat: 11 g Saturated fat: 7 g Carbohydrates: 31 g Sugar: 11 g Fiber: 5 g Protein: 3 g Sodium: 1192 mg Cholesterol: 34 mg Per serving (6 servings) Calories: 217 Fat: 11 g Saturated fat: 7 g Carbohydrates: 31 g Sugar: 11 g Fiber: 5 g Protein: 3 g Sodium: 1192 mg Cholesterol: 34 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.