Creamy Butternut Squash Soup2012-10-08
- Servings : 8
- Prep Time : 60m
- Cook Time : 15m
- Ready In : 1:15 h
A creamy and buttery flavor… the name says it all. This is a filling soup that is perfect for a chilly Fall day!
- 1 large butternut squash (about 3 pounds)
- 4 cups low-sodium chicken broth
- 2/3 cup heavy cream
- 2 medium onions, diced
- 4 cloves garlic, sliced
- 1/8 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 1 pinch cayenne pepper
- 1 teaspoon olive oil
- 1/4 cup unsalted pumpkin seeds, or pepitas (optional)
Cut butternut and place face-down on a cookie sheet covered with aluminum foil. Add 1/4 cup water to the cookie sheet.
Bake squash in 375°F preheated oven for 45-60 minutes, until cooked through and fork-tender. Remove and allow squash to cool until it can be handled.
In a large stew pot, saute garlic and onions in olive oil over medium heat until translucent, 2-3 minutes.
Add chicken broth. Scoop squash out of the skin and add to the stew pot. Add thyme, white pepper, and cayenne pepper. Bring to a simmer over medium heat.
Use an immersion blender to blend the squash mixture until smooth. Add cream. Allow mixture to simmer for an additional 1 minute, stirring constantly.
Immediately pour soup into serving bowls. Garnish each bowl with 1 1/2 teaspoons pumpkin seeds.
We used Bob’s Red Mill Pumpkin Seeds as a garnish for this soup. They add the perfect texture to compliment the buttery flavor of the soup!
A good immersion blender makes preparing this soup a snap! We recommend Cuisinart’s Smart Stick Hand Blender!
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This information is per serving.
Total Fat10.6 g
Saturated Fat5.5 g