Butternut Squash Soup

Let me just say: I loooove this soup! It's one of those recipes that just "tastes like fall." Or I guess that can be winter, since the holiday season is now upon us. Nothing like a warm bowl of this soup, flavored with a dusting of nutmeg...so good!


It's also a very easy soup to make. The hardest part for me is chopping the butternut squash. I've heard that if you microwave it slightly, this job becomes easier. I haven't tried this yet, but it's definitely worth a try. Also, if you don't have whipping cream available, you can use coconut milk with the same results.

Butternut Squash Soup
1 onion, chopped
5 T. butter
1 medium butternut squash, peeled, seeded, and chopped into 1/2 to 1" pieces
4 c. (or more) low sodium chicken or veggie broth
pinch of nutmeg, or to taste
1/2 c. whipping cream or coconut milk

Melt butter in heavy large saucepan, over med-high heat. Add onion and saute till tender, about 5 minutes. Add squash and saute 5 min. Add 4 c. broth and nutmeg. Cover and simmer until squash is tender, about 20 minutes.

Puree soup with a hand-held immersion blender, or you can (very carefully) put in small batches through a stand blender (return squash to saucepan afterward). Stir in cream. Bring soup to simmer. Season to taste with salt, pepper, and additional nutmeg.

Mmmm! :)