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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A nice basic butternut squash soup. Ingredients:
2 tablespoons unsalted butter |
1 onion, fine chop |
3 lbs butternut squash, peeled, seeded, cut into 1 1/2-inch cubes |
5 cups low sodium chicken broth |
2 sprigs thyme |
1 pinch nutmeg |
1/2 cup heavy cream |
salt |
pepper |
Directions:
1. In a large Dutch oven over medium heat, melt butter.
2. Add onion and cook until soft, approximately 5 minutes.
3. Add in the squash, broth, thyme, and nutmeg; stir.
4. Once heated to a simmer, cover and cook 20-25 minutes, when the squash is tender.
5. Remove thyme.
6. In batches, blend until smooth (fill 1/2 full, pulse, then run continuously until smooth).
7. Return soup to pot.
8. Add cream and stir.
9. Simmer briefly and then remove from the heat.
10. Add additional water or broth to thin if it is too thick.
11. Season with salt and pepper to taste.
12. Serve with a sprinkle of nutmeg.
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