“A nice basic butternut squash soup.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: