The main drawback of cooking with butternut squash is that it takes kinda until the end of time. Be that as it may, when you take a nibble of the sweet squash you recall why it’s SO justified, despite all the trouble. Simmering it before you make the soup is vital to getting that caramelized, profoundly sweet flavor in the squash that we as a whole love. (Peruse this guide on the best way to broil the best butternut squash ever.)
WITH POTATOES—OR NOT
We love including a few potatoes onto the sheet plate with the squash to give the soup an extra smooth surface and more body. Be that as it may, in the event that you’d preferably avoid potatoes, that is thoroughly fine. This soup will work without them!
You just meal the squash with a couple diced potatoes until delicate. (You can absolutely avoid the potatoes however we love the bland smoothness that they give the surface.) While those are cooking, you can begin sautéing aromatics: onion, celery, and carrot. At that point include your squash and potatoes and chicken stock and utilize an inundation blender to mix it up!