Butternut Squash Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A seasonal soup of butternut squash
Ingredients
  • 4 tbsp butter
  • 2 onions, chopped
  • 5 garlic cloves, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • ⅛ to ¼ tsp cayenne
  • 6½ lbs of butternut squash
  • 9 cups low sodium chicken broth
  • 2 tbsp fresh sage
  • 1 tbsp fresh thyme
  • 1 tsp cumin
  • Salt and Pepper to Taste
  • ½ cup cream or half and half
  • Sour cream (optional)
  • Toasted Pumpkin seeds (optional)
  • Parmesan (optional)
Instructions
  1. In a large Dutch oven, melt butter in pan.
  2. Once butter is sizzling, add onion, garlic, celery and carrots. Saute for about 8 minutes until onion became translucent.
  3. Sprinkle cayenne and mix throughout the vegetable mixture.
  4. Add butternut squash to the pot along with stock. Bring to a boil.
  5. Reduce heat to medium low and add sage, thyme and cumin.
  6. Let simmer for approximately 20 minutes until squash is tender.
  7. Remove from heat and use immersion blender or Cuisinart to blend to a puree in batches.
  8. Return to pot and serve plan or with a mixture of sour cream, toasted pumpkin seeds and/or parmesan.
Recipe by Weekend Table at https://weekendtable.com/2012/10/28/butternut-squash-soup/