Butternut Squash Soup

Yield: At least 4 servings
  • 5 Tbsp. chopped onion
  • 1/2 clove garlic, chopped
  • 3 Tbsp. butter
  • 2 1/4 c. cubed butternut squash
  • 2 potatoes, cubed
  • 1 c. chicken broth
  • 3 c. water
  • 1 bay leaf
  • 1/8 tsp. ground thyme or basil
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • a pinch of ginger
  • 1/3 c. cream
  1. Saute onions and garlic in butter. Pour into pot and add all remaining ingredients except cream. Bring to a boil for about 18-20 minutes.
  2. Remove bay leaf. Pour soup into blender, add cream and puree. Serve.
This is a little spicy, but very tasty. I wouldn't recommend substituting a different kind of squash for this--they all seem to be quite different. You may need to add a little salt to help bring out the flavors.
  • dinner
Last updated 2016-12-25
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