Butternut Squash Soup

1. 1

   In a Dutch oven or large saucepan over medium heat, melt the butter.

2. 2

   Add the onion, garlic, and a pinch of the salt and cook, stirring occasionally, until softened and translucent, about 6 minutes.

3. 3

   Add the squash and stir to coat with butter.

4. 4

   Cook until softened, about 5 minutes.

5. 5

   Add the chicken broth, the thyme (if using), the remaining salt, and the pepper.

6. 6

   Bring to a boil.

7. 7

   Reduce the heat and simmer, partially covered, until the squash is very tender, about 12 minutes.

8. 8

   Transfer the soup in batches to the work bowl of a food processor and puree until very smooth.

9. 9

   Return the soup to the pot and stir in the cream, if using.

10. 10

    Taste and adjust the seasoning.

11. 11

    Heat through, but do not allow the soup to boil or the cream may curdle.

12. 12

    Ladle the soup into 4 to 6 soup bowls and serve hot.

13. 13

    As long as their skin is free of any cuts, butternut squash and other winter squash will last for two to three months stored in a cool, dry place.

14. 14

    So the next time you see them at the farmers market, stock up!

* Per serving · 4 servings · Values may vary.

No additional tips available.