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Cream of Butternut Squash Soup

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“This is from Heartland Soups cookbook. This is a really good soup. I don't know the exact prep or cook time except for the 1 hour to bake the squash. Hope you enjoy as much as we do!”
READY IN:
1hr 30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees.
  2. Cut squash in half; remove seeds.
  3. Place upside down on large cookie sheet.
  4. Bake in preheated oven 1 hour or until tender.
  5. Scoop out flesh; cool.
  6. Puree in food processor.
  7. Place in large soup pot.
  8. In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
  9. Puree in food processor until smooth, then add to pureed squash.
  10. Stir in cream, if desired, milk and chicken stock.
  11. Heat to serving temperature but do not boil.
  12. Soup may be stored in refrigerator a week, or may be frozen.
  13. If desired, heat slices of sausage in soup.
  14. Garnish with chopped chives and Parmeasan Cheese.

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