Butternut Squash Soup

Judy
Gold Post Medal for All Time! 677 Posts

Butternut Squash Soup in bowl Wonderful for the record breaking cold weather we are having. I will wrote the instructions for preparing on the stovetop. I used my Instant Pot on the soup setting. I let it release naturally for about 10 minutes before I added the cream.

Williams Sonoma makes jarred butternut squash purée. I buy it after the holidays. You can buy other brands, or chop, cook and purée your own, but I found the cost savings did not make up for the time and the effort to do it. I added cinnamon and ginger to my taste as well.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6

Source: Williams Sonoma

Ingredients:

1 Tbsp olive oil
2 lb butternut squash puree
1 yellow onion
2 cloves of garlic
1 tsp finely chopped fresh thyme ( I used a couple of pinches of dried)
1 1/4 cup chicken broth
salt and pepper to taste
1/4 cup heavy cream

Steps:

Chop the onion and garlic.

Warm the oil over medium heat in a soup pot.
Add the onions and sauté for about 7 minutes, or until they are soft and translucent.
Add the garlic and thyme and sauté another 30 seconds.

Add the butternut squash purée, chicken broth, salt and pepper.

Bring the soup to a boil, then reduce the heat and simmer 10 minutes.
Mix some of the soup into the cream. Then put this mixture into the remaining soup. This prevents curdling.

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