Mom's Butternut Squash Soup

1. 1

   In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes.

2. 2

   Remember sweating, as opposed to sauteing, means low heat.

3. 3

   We do not want to brown the butter or the squash, just soften it.

4. 4

   Add onion and sweat ten minutes more.

5. 5

   Add water and the cinnamon stick and simmer, covered, for thirty minutes.

6. 6

   Remove cinnamon and puree soup in a blender for at least one minute.

7. 7

   Then pass through a fine mesh chinois or strainer.

8. 8

   Finish with cream, salt and white pepper to taste.

9. 9

   A final option is to sprinkle some nutmeg on it just before service.

* Per serving · 4 servings · Values may vary.

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