Darlene's Butternut Squash Soup

1. 1

   Peel squash, cut into small cubes (4 cups +).

2. 2

   Chop onion, celery and garlic.

3. 3

   Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.

4. 4

   Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.

5. 5

   Puree in blender, strain back into pot.

6. 6

   Before serving mix whip cream, nutmeg & salt.

7. 7

   Plop a spoonful on each bowl.

8. 8

   (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it).

9. 9

   Delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.