Butternut Squash Soup
photo by Deb in Seattle
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 5 tablespoons butter
- 1 large onion, diced
- 2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 4 cups chicken broth
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup whipping cream
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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RECIPE SUBMITTED BY
I live in Seattle and play co-rec soccer twice a week year-round with my fantastic husband and many soccer friends. I grew up in the midwest and think I got hooked on baking when I won a blue ribbon for my brownies in a 4H fair around the age of 10.
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