Herbed Butternut Squash Soup

1. 1

   Melt butter in large pot over med-high heat.

2. 2

   Add squash, onions, carrots, and thyme. Saute until squash begins to soften and brown, about 10 minutes.

3. 3

   Add broth; bring to boil. Reduce heat to medium, cover, and simmer until vegetables are very tender, about 30 min.

4. 4

   Cool slightly; puree with stick blender.

5. 5

   Stir in chives and nutmeg; season with salt and pepper.

6. 6

   Can be made 1 day ahead. Chill uncovered until cold then cover and keep chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.