Butternut Squash Soup

1. 1

   Melt butter in heavy large saucepan over medium-high heat.

2. 2

   Add onions and saute until tender, about 5 minutes.

3. 3

   Add 4 cups broth, nutmeg, and cinnamon.

4. 4

   Cover and simmer until squash is tender, about 20 minutes.

5. 5

   Working in batches, puree soup in blender until smooth.

6. 6

   Return to same pan.

7. 7

   Stir in cream.

8. 8

   Bring soup to simmer.

9. 9

   Season to taste with salt and pepper and additional nutmeg if desired.

10. 10

    note: This can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, thinning with more broth if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.