Butternut Squash Soup

Submitted by ALH7401

"A nice basic butternut squash soup."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 8

ingredients

• 2 tablespoons unsalted butter
• 1 onion, fine chop
• 3 lbs butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
• 5 cups low sodium chicken broth
• 2 sprigs thyme
• 1 pinch nutmeg
• 1⁄2 cup heavy cream
• salt
• pepper

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

[newspapergal]

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.