Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

A nice basic butternut squash soup.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

I pared this down for just about a half of a leftover roasted butternut squash,and with that the cook time greatly decreased b/c the squash was already cooked. This has loads of flavor; I also added just a dash of ground red pepper. I'll make this again.

newspapergal December 08, 2009

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