Ingredients
- 2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
- 1 1/2 cups diced onion
- 2 carrots, peeled and diced
- 3 (13 3/4-ounce) cans chicken broth
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup light cream or heavy cream
- Sour cream, for garnish
Directions
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
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By TheMcPeaks
on January 16, 2012
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So delicious. I am trying this right now with pre-cubed butternut squash. Try with shredded vermont cheddar on top.
I also add a pinch of nutmeg and some brown sugar to mine, along with fresh cracked black pepper. It adds a lot of depth.
By family6js
on January 15, 2012
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Love this recipe. I also roasted the veggies ..gives the soup such great flavor.
By Barkparkbarb
Clarkston, MI
on January 04, 2012
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Some of the posters mentioned having a hard time peeling and cutting the raw squash - the solution is to roast the squash first. Then peeling is a breeze, and cutting the soft squash is easy. Cut the raw squash in half lengthwise, place cut sides down on a baking sheet or 9 x 13 pan, bake at 350 degrees for about 45 minutes. When cool enough to handle, peel off the skin with a vegetable peeler and cut up the flesh. Then I just simmered the onion and carrot until tender in the chicken broth, then added the cut-up, cooked squash to the pot at the end. Let cool, blend and follow the last steps of the recipe. This freezes, without the cream, beautifully, and once thawed and reheated, that's when you add the cream. Do add some pepper and nutmeg, makes this great soup even better.
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