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It's just butternut squash and carrot soup. I named it "Clear Sight" as a joke because my mom always used to say that everything yellow is good for your eyes when I was growing up.
You’re craving something warm and comforting, but you don’t want to spend hours in the kitchen. Enter this easy creamy butternut squash soup recipe with butter honey toast, it’s like a hug in a bowl, and you’ll be surprised how simple it is to make!
Now, before you get intimidated, let me just say, this recipe is easier than finding a cozy sweater in October. No fancy chef moves or weird ingredients required. Just a few pantry staples, a bit of chopping or not , and a blend of spices that’ll make your kitchen smell like fall took a deep breath and sighed right into your cooking pot. This is one of my easy recipes for students.
Cooking time: 10 minutes
Chopped your butternut squash and carrot in cubes or if you're lazy like me you could buy pre chopped butternut squash
In a large pot, heat your olive oil (or butter) over medium heat. Toss in the chopped butternut squash carrot.
Pour in the broth or your water , making sure it covers the squash. Season with a good pinch of salt.
Bring the whole thing to a boil, then reduce the heat, cover the pot, and let it simmer for about 20-25 minutes. You’ll know it’s ready when the squash is fork-tender (translation: it falls apart when you poke it).
Use an immersion blender directly in the pot to purée the soup until creamy. If you don’t have an immersion blender like me carefully transfer the soup in batches to a regular blender. Just be sure to let some steam escape, or you might end up with a soup explosion. (True story—it happens, not to me tho)
Add the spices. Taste and adjust the seasoning.
Stir in your heavy cream or coconut milk.
Now it's time to serve,ladle the soup into bowls
If you have some croutons it's time to add some and enjoy! But since I'm feeling generous I'm giving you the recipe for the toast that I made for this soup.
Mix the butter, the honey, salt, oregano, crushed cayenne in a small bowl
Spread the butter mixture generously over each slice of bread.
Heat a skillet over medium heat and place the bread slices, buttered-side down, on the skillet. Let them toast for about 2-3 minutes, or until they’re golden and crispy on the bottom.
Flip the bread slices over and toast the other side for just a minute, so the outside is warm and slightly crunchy but the inside is still soft.
If you feel like it you could add some garlic as well tou your mixture, I didn't but it gives a nice flavor.