Autumn Butternut Cream Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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An easy, yummy autumn soup which can be reheated indefinitely. Serve with crunchy homemade croutons. Ingredients:
2 tbs evoo |
1 large yellow onion, peeled and sliced |
1 medium butternut squash, peeled, cored and diced |
chicken broth to cover (about 4 cups) |
2 fire-roasted red paprika peppers (from jar is fine) |
1/2 cup heavy cream |
1/4 tsp. fresh-ground nutmeg |
1/2 tsp. fresh-ground black pepper |
salt to taste |
Directions:
1. Heat the oil until very hot and add onions.
2. Stir onions until they start to brown.
3. Turn heat down and continue browning, stirring often, until onions are deep golden (about 8 minutes).
4. Add the chunks of squash and stir, coating with oil.
5. Barely cover with chicken broth and bring to a boil.
6. Lower heat and simmer, covered, about 15 minutes.
7. Add the two paprika peppers.
8. Puree with an in-pot mixer until smooth.
9. Add cream and other spices excepting salt.
10. Puree again.
11. Taste and add more salt only if needed.
12. Serve as an appetizer or as an entree with open-faced cheese sandwiches and salad.
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