Fall is one of my favorite times of the year and rainy, chilly days make me crave soup. Butternut Squash Soup is a perfect comfort for the season. Try this recipe and you won’t be disappointed!
Butternut Squash Soup
2 Tablespoons Unsalted Butter
1 Onion, chopped fine
3 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks
5 Cups low-sodium chicken broth
2 Sprigs Thyme ( I’ve used dried thyme and it turned out great)
1/2 Cup heavy cream
Salt & pepper
1. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, thyme, and nutmeg. Bring to a simmer, cover, and cook until the squash is tender, 20-25 minutes.
2. Remove the thyme sprigs and puree the soup in batches in a blender or food processor ( I use my hand blender for this and it saves me a lot of time and works great!)
3. Return the pureed soup to the pot. Stir in the cream. Bring to a brief simmer, then remove from the heat. IF the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle individual servings with more nutmeg, if desired.
* This recipe is from The America’s Test Kitchen Family Cookbook