Butternut Squash Soup**

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1 sm. or 1/2 lg. butternut squash
2 Tb butter
1/2 onion chopped
2 garlic cloves, sliced
1/2 tsp. fresh thyme, stems removed
1/4 tsp. ground cinnamon
4 cups vegetable broth
1 cup half and half
salt and pepper to taste
1. Cut the butternut squash into 2" sized chunks. In a large saucepan, melt the butter over medium heat. Add the onion, garlic, thyme and cinnamon and stir. Cook for 5-7 minutes, or until the onion is softened, stirring occasionally.

Add the squash, broth and half and half to the pan and bring to a boil. Reduce the heat to a simmer and cook about 20 minutes, or until a fork easily inserts into the squash.

Use an immersion blender to blend soup. Add salt and pepper to taste.

Laurie Hammontree

Member since Mar 2009

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