Winter Squash Soup
Total Time: 1 hourYield: 8 Servings
Source: smittenkitchen.com
Category: Soup
Ingredients
1⁄4 cup Butter1 whole Onion (finely chopped)
4 cloves Garlic (chopped)
43 1⁄2 ounces Chicken Broth
4 cups Butternut Squash (cut into 1-inch pieces)
4 cups Acorn Squash (cut into 1-inch pieces)
1 1⁄4 teaspoon Thyme (minced)
1 1⁄4 teaspoon Sage (minced)
1 1⁄2 teaspoon Ground Cumin
1⁄2 teaspoon Ground Ginger
2 tablespoons Whipping Cream
Directions
- Melt butter in large pot over medium heat. Add onion and garlic and sauté 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. Using an immersion blender blend the soup until smooth.
- 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.)