Butternut Squash Soup

January 22, 2012

Modified from BonAppetite/Epicurious, 30 Min cooking time, serves 8.

  • 1/4 cup butter
  • 1 large onion chopped
  • 4 large garlic cloves minced.

Melt butter and saute onion & garlic 10 minutes (do not brown).

  • 3 lbs butternut squash chopped into 1 ” cubes (or mix half buternut and half acorn squash)
  • 1  dark flesh sweet potato or jewel yam – chopped  1″ cubes
  • 1/4 tsp each of fresh Thyme and Sage minced.
  • 5 1/2 -6 cups chicken broth.

Add squash, herbs & broth to sauteed onions, bring to boil, reduce heat to simmer, cook covered for  20 minutes.

  • 1/4 cup whipping cream
  • 2 tsp Sugar

Remove from heat, puree with hand held blender. Add whipping cream & sugar.

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