Butternut Squash Soup

Recipe by ALH7401
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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large Dutch oven over medium heat, melt butter.
  • Add onion and cook until soft, approximately 5 minutes.
  • Add in the squash, broth, thyme, and nutmeg; stir.
  • Once heated to a simmer, cover and cook 20-25 minutes, when the squash is tender.
  • Remove thyme.
  • In batches, blend until smooth (fill 1/2 full, pulse, then run continuously until smooth).
  • Return soup to pot.
  • Add cream and stir.
  • Simmer briefly and then remove from the heat.
  • Add additional water or broth to thin if it is too thick.
  • Season with salt and pepper to taste.
  • Serve with a sprinkle of nutmeg.
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