Darlene's Butternut Squash Soup

Submitted by Benson Cinnamon

"The best squash soup I have ever tasted and easy to make.."

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 small butternut squash
• 1 small onion
• 1 stalk celery
• 2 garlic cloves
• 2 tablespoons butter
• 1⁄3 cup dry white wine
• 2 fresh thyme sprigs
• 1 bay leaf
• 3 cups chicken broth
• 1 pinch salt & pepper
• 1⁄4 cup whipping cream
• generous pinch nutmeg
• squash seeds (as garnish)

directions

1. Peel squash, cut into small cubes (4 cups +).
2. Chop onion, celery and garlic.
3. Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.
4. Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.
5. Puree in blender, strain back into pot.
6. Before serving mix whip cream, nutmeg & salt.
7. Plop a spoonful on each bowl. (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it). Delicious.

Reviews

[Sydney Mike]

Pretty much made this as given, although I did leave off the cream & seeds! Just the two of us to eat it, & it was just as satisfying the second time around! Really enjoyed the garlic & thyme combo! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]