So at this time of year, I LOVE butternut squash soup. I never did as a kid but now that I’m an adult, I love it. But I will admit I’m lazy, lol. I don’t want to cut the squash, roast the squash all for 10 minutes of enjoyment.
So I have my ‘lazy Kayte’ way of doing this.
Buy a bag of frozen butternut squash, diced and peeled already. Not sure what size of bag mine was but it filled the dutch oven about half way.
1 small to medium onion diced small
1 or 2 carrots, peeled, diced small or even grated
about 4 cups of vegetable or chicken stock, whatever hits your fancy. Mine was chicken cuz I had it on hand.
optional: Granny Smith Apple or any tart apple on hand, peeled, grated/diced
Cream, mine was 10% for my coffee but you can use whipping or whatever you feel like
to taste: salt, pepper,dried thyme paprika, dried mustard powder and brown sugar.
I let the squash, carrot and onion, salt, pepper cook in the stock til it was mushy. Took a ricer or whisk and worked it til it was looking like a thick soup. Added about 1/2 of cup of cream and stirred. I added the remaining seasonings to taste. Let it sit on low or min for about 15 mins to let the flavours marry.
For me it works, I like it. Again, this is my way of making it and I eye ball stuff-- why I love cooking as it’s more of a ‘what tastes good’ vs science.
I love the idea of using a frozen bag- it saves a lot of time and energy, and at the end you still have a healthy homecooked meal 
