Cream of Butternut Squash Soup

Submitted by Vicki in Kansas Bro

"This is from Heartland Soups cookbook. This is a really good soup. I don't know the exact prep or cook time except for the 1 hour to bake the squash. Hope you enjoy as much as we do!"

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 20

ingredients

• 4 lbs butternut squash
• 5 tablespoons unsalted butter
• 1 3⁄4 cups chopped onions
• 1⁄4 teaspoon dried thyme
• 1 teaspoon salt
• 1 cup whipping cream (optional)
• 1 cup milk
• 4 cups chicken stock
• sliced smoked cured sausage (optional)
• chopped chives (to garnish)
• parmesan cheese (to garnish)

directions

1. Preheat oven 350 degrees.
2. Cut squash in half; remove seeds.
3. Place upside down on large cookie sheet.
4. Bake in preheated oven 1 hour or until tender.
5. Scoop out flesh; cool.
6. Puree in food processor.
7. Place in large soup pot.
8. In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
9. Puree in food processor until smooth, then add to pureed squash.
10. Stir in cream, if desired, milk and chicken stock.
11. Heat to serving temperature but do not boil.
12. Soup may be stored in refrigerator a week, or may be frozen.
13. If desired, heat slices of sausage in soup.
14. Garnish with chopped chives and Parmeasan Cheese.

Reviews

[doggy momma]

I thought this soup was alright. I expected it to be creamier because of the name, and I didn't like the thyme flavoring, so I ended up doctoring it up with other seasonings to make it taste okay. Maybe it's just a matter of preference. I did put sausage slices into the soup while it was cooking, which I thought added a lot to the flavor and heartiness.