{Butternut Squash Soup}

If you like butternut squash, this is a great soup! It tastes roasted squash with herbs and it was a wonderful fresh flavor for a cold winter day. 

Butternut Squash Soup

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What You'll Need:

2 tablespoons unsalted butter
1 onion, chopped fine
3 pounds butternut squash, peeled, seeded, and cut into 1-1/2-inch chunks
5 cups low-sodium chicken broth
2 sprigs thyme
Pinch nutmeg
1/2 cup heavy cream
Salt and pepper

What To Do:

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 to 25 minutes.

Remove the thyme sprigs and puree the soup in batches in a blender (or food processor.. or immersion blender) until smooth.

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.