Butternut Squash Soup

This fall favorite is such a delight and very easy to make. The whole process takes less than an hour. For a slightly sweeter taste you can add cinnamon instead of nutmeg or both equal parts.

How-To Video

  • 4 pounds butternut squash, cubed
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne
  • salt
  • 2 1/2 cups of chicken broth
  • 2 1/2 cups of water
  • 1 cup half and half
  • cayenne, black pepper and table cream to garnish
  • Use a large saucepan to heat 2 tablespoons of butter over medium heat.
  • Add 1 medium sized onion, coarsely chopped and cook for 2 minutes.
  • Add 2 garlic cloves; sliced, dried thyme, nutmeg and cayenne.
  • Season with salt and cook another 5 minutes.
  • Add cubed butternut squash, chicken broth, water and half and half.
  • Bring to a boil; reduce to simmer and cook about 20 minutes, stirring occasionally.
  • Cook until squash is tender.
  • Puree in a blender until smooth. It is best to work in small batches to eliminate big chunks.
  • Serve hot; garnish with cayenne, black pepper and table cream.

Yields : 8 servings