Recipe by Eager Newbie!
This is very slightly adapted from allrecipes.com. It comes out very rich and creamy!! It's been pretty foolproof for me, too. My mother likes hers with a bit of (real) maple syrup on top. This is how we like it-spice as you like!
Top Review by Alem4k
I made this today for Thanksgiving. I was very pleased with the results. I found it very easy to make and my kids that were old enough to do so had fun peeling the vegetables. I added a tad more Cayenne Pepper and 2 tablespoons more of the Brown Sugar because I have family that likes their squash a little bit on the sweet side. I liked the original recipe for the soup and the recipe with the extra Cayenne and Brown Sugar. I also liked that I could make it the night before and just reheat it the next day, I know I will be making this several more times this winter.
- 1 butternut squash, peeled, seeded, cubed
- 1 medium potato, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 small yellow onion, chopped
- 1 (32 ounce) container chicken broth
- 2 tablespoons butter
- 2 tablespoons cream cheese (omit for fewer calories!)
- 1 -2 tablespoon brown sugar
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon nutmeg
- salt and pepper
Directions See How It's Made
- Lightly brown veggies in butter (melted)
- Add chicken broth to (at least) cover the veggies.
- Bring pot to a boil.
- Lower heat, cover, simmer 40 minute.
- Stir in cream cheese, brown sugar.
- This is where I taste, and add salt, pepper, cayenne, and nutmeg.
- Pour into food processor or blender (in batches) and blend until it reaches the consistency you prefer!
- (note: I blend one batch smooth, and keep one pretty chunky, then return them to the pot).