So Matt has made several nice dinners recently, for which I am very thankful! This Butternut Squash Soup is one of his specialties and we’ve not had it since last fall. It was a very welcome sight (and smell…and taste) when I got home from work on a cool, crisp evening. Serve with some tasty bread and you’ve got yourself one delicious dinner!
Butternut Squash Soup
slightly adapted from Smitten Kitchen
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth (want to make your own?)
8 cups 1-inch pieces peeled butternut squash (about 3 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/8 cup whipping cream
What To Do
Melt butter in large pot over medium heat. Add onion and garlic and cook until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, purée soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
This rich, creamy, velvety soup is perfect for a cool fall night or a cold winter evening. It makes a lot so consider halving the recipe or planning on inviting friends over or freezing some to enjoy later.
Have a great weekend!