Butternut Squash Soup

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1 onion, fine chop
• 3 lbs butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
• 5 cups low sodium chicken broth
• 2 sprigs thyme
• 1 pinch nutmeg
• 1/2 cup heavy cream
• salt
• pepper

Recipe

• 1 in a large dutch oven over medium heat, melt butter.
• 2 add onion and cook until soft, approximately 5 minutes.
• 3 add in the squash, broth, thyme, and nutmeg; stir.
• 4 once heated to a simmer, cover and cook 20-25 minutes, when the squash is tender.
• 5 remove thyme.
• 6 in batches, blend until smooth (fill 1/2 full, pulse, then run continuously until smooth).
• 7 return soup to pot.
• 8 add cream and stir.
• 9 simmer briefly and then remove from the heat.
• 10 add additional water or broth to thin if it is too thick.
• 11 season with salt and pepper to taste.
• 12 serve with a sprinkle of nutmeg.