Butternut Squash Soup

Recipe by Deb in Seattle
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    tablespoons butter
  • 1
    large onion, diced
  • 2
    lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
  • 12
    teaspoon nutmeg
  • 14
    teaspoon cinnamon
  • 12
    cup whipping cream
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DIRECTIONS

  • Melt butter in heavy large saucepan over medium-high heat.
  • Add onions and saute until tender, about 5 minutes.
  • Add 4 cups broth, nutmeg, and cinnamon.
  • Cover and simmer until squash is tender, about 20 minutes.
  • Working in batches, puree soup in blender until smooth.
  • Return to same pan.
  • Stir in cream.
  • Bring soup to simmer.
  • Season to taste with salt and pepper and additional nutmeg if desired.
  • note: This can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, thinning with more broth if necessary.
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