Butternut squash soup: plan ahead for busy weeknights with this time-saving hack

Butternut squash soup is a delectable and nutritious dish that can warm you up on a chilly day. But what if you don’t have time to make it fresh every time you crave it? Can butternut squash soup be made ahead of time?

The answer is a resounding yes! Making butternut squash soup ahead of time is a convenient way to enjoy this delicious soup without the hassle of preparing it each time. By following a few simple steps, you can have a delicious, homemade soup ready to enjoy at your convenience.

Benefits of Making Butternut Squash Soup Ahead of Time

There are several benefits to making butternut squash soup ahead of time:

• Convenience: Prepare the soup when you have time and enjoy it later without the need for last-minute preparation.
• Time-saving: Save time on busy weeknights or when you’re short on time.
• Meal planning: Plan your meals ahead of time by making a large batch of soup to enjoy throughout the week.
• Batch cooking: Make a large quantity of soup and freeze it in portions for future meals.

How to Make Butternut Squash Soup Ahead of Time

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

Instructions:

1. Roast the squash: Preheat oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender.
2. Sauté the aromatics: In a large pot or Dutch oven, sauté the onion and garlic in olive oil until softened.
3. Add the squash: Add the roasted squash to the pot and stir to combine.
4. Add the broth: Pour in the vegetable broth and bring to a boil.
5. Simmer: Reduce heat and simmer for 15-20 minutes, or until the squash is very soft.
6. Puree the soup: Use an immersion blender or regular blender to puree the soup until smooth.
7. Add cream (optional): If desired, stir in the heavy cream for a richer flavor.
8. Season: Taste and adjust seasonings with salt and pepper as needed.

Storing Butternut Squash Soup

• Refrigerator: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze the soup in freezer-safe containers for up to 3 months.

Reheating Butternut Squash Soup

• Refrigerator: Thaw the soup overnight in the refrigerator. Reheat over medium heat on the stovetop or in the microwave until warmed through.
• Freezer: Thaw the soup in the refrigerator overnight or in the microwave on the defrost setting. Reheat over medium heat on the stovetop or in the microwave until warmed through.

Variations

• Roasted vegetables: Add roasted carrots, celery, or parsnips to the soup for extra flavor and nutrition.
• Spices: Enhance the flavor with spices such as nutmeg, cinnamon, or ginger.
• Creamy texture: For a creamy texture, blend in a can of white beans or a few tablespoons of cashew cream.
• Garnish: Garnish the soup with toasted pumpkin seeds, croutons, or a drizzle of olive oil.

Serving Suggestions

• Appetizer: Serve a small portion of soup as an appetizer before your main course.
• Main course: Pair the soup with a grilled cheese sandwich or a crusty bread.
• Side dish: Serve the soup alongside a salad or a roasted vegetable dish.

Frequently Discussed Topics

Q: How long can I store butternut squash soup in the refrigerator?
A: Butternut squash soup can be stored in the refrigerator for up to 3 days.

Q: How long can I store butternut squash soup in the freezer?
A: Butternut squash soup can be stored in the freezer for up to 3 months.

Q: Can I use frozen butternut squash to make the soup?
A: Yes, you can use frozen butternut squash. Thaw it overnight in the refrigerator before using.

Q: Can I make the soup without heavy cream?
A: Yes, you can omit the heavy cream for a lighter soup.

Q: How can I thicken the soup?
A: You can thicken the soup by blending in a few slices of bread or a few tablespoons of cornstarch mixed with water.