Butternut squash soup

Photo: Once Upon a Chef

No peeling (buy the squash cut), a red pepper for sweetness, cream at the end. Jenn tests everything until it's foolproof, and this one is.

From Jenn Segal at Once Upon a Chef · @onceuponachef

Butternut squash simmered with red pepper, onion and garlic, blended smooth with a little cream and thyme.

You need

• 2 1/2 lb pre-cut butternut squash (about 8 cups)
• 1 red bell pepper, roughly chopped
• 1 medium yellow onion, roughly chopped
• 3 garlic cloves, smashed
• 5 cups water
• 2 1/2 tsp salt
• 2 tbsp sugar
• 1 cup heavy cream, plus more to serve
• 1 tbsp chopped fresh thyme (or 1 tbsp curry powder)

How to make it

1. Put the squash, red pepper, onion, garlic, water, salt and sugar in a large pot. Bring to a boil.
2. Cover, lower the heat and simmer until the squash is completely tender, 20 to 25 minutes.
3. Add the cream and thyme.
4. Blend until silky with a stick blender (or in batches in a blender, venting the lid).
5. Taste for salt and sweetness. Serve with a swirl of cream.

Written in our own words from Jenn Segal's recipe, with their quantities. The original: Butternut squash soup, Once Upon a Chef.

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