The MAX AC Channel #172: Butternut Squash Soup

Happy Holidays everyone and welcome back to another episode of the Max AC Channel. For this Festive Season, we will be doing another round of December Delights! This time however, we will be taking a look at a few savory recipes along with some more sweet treats that will hopefully help you celebrate the holidays. For this episode, we will be making some Butternut Squash Soup.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for the full recipe!)
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BUTTERNUT SQUASH SOUP (4-6 Servings)
Ingredients:
- 1-2 tbsp olive oil
- 1-2 tbsp butter
- 1 large shallot or onion
- 1 large carrot
- 1 stalk celery
- 3-4 garlic cloves
- 1-2 tbsp fresh sage, rosemary, and/or thyme
- 1/8 tsp nutmeg
- 3 to 4 cups vegetable or chicken broth
- Some salt
- Some black pepper
- Some heavy cream (optional)

Instructions:
1. First, preheat the oven to 425°F and while we wait for that, we’ll prepare the vegetables for roasting. To cut the squash, slice off a little bit on the top and bottom. Then, evenly chop it in half by slicing it vertically from top to bottom. Next, drizzle each butternut squash half with just enough olive oil to lightly coat the entire squash. Then, season it with some salt and place it cut side down on a baking tray lined with parchment paper. If you wish, you can also roast your garlic, shallots, onions, and/or carrots by cutting them in half and coating them in oil as well and placing them on the same baking tray. Your oven should be done preheating by now, so place your tray in the oven and let them roast for about 40 to 50 minutes, until the squash is tender and the skin is blistered. Then, set the vegetables aside until they’re cool enough to handle, and then remove the seeds from the squash halves before using.
2. While the roasted vegetables cool, in a large pot over medium heat, melt butter and while we wait for that, chop up your shallots/onion, celery, carrots, and garlic (if you didn’t roast them) and then add them to the melted butter along with some salt, pepper, minced herbs, and nutmeg, and cook these until softened and fragrant, about 7 to 10 minutes.
3. Then, scoop out the cooked squash flesh from the roasted skin and add it along with any of the other roasted vegetables to your pot. Then, pour in your broth and then let this simmer for 10 minutes. Then, take the soup off the heat and using an immersion blender, blend the soup until creamy. Alternatively, you can carefully transfer batches of the hot soup to a blender. Or, you can just use a masher to mash and mix everything together, if you don’t care about making the soup super smooth.
4. If your soup is too thick, you can blend in some more broth to help thin it out some more. But in either case, give it a taste and then stir in more salt and pepper, if necessary. Then, ladle out your soup into individual bowls, garnish with some minced herbs, ground black pepper, and/or some cream on top and serve with some crusty bread as desired, and with that, your Butternut Squash Soup is ready to eat.