This is a really wonderful Fall soup that consists of only a few ingredients, but really packs in the flavor. Enjoy!
Butternut Squash Soup
Serves 4
2 1/2 C Butternut Squash*
4 Cups of Chicken or Vegetable Broth
1 Medium Onion, diced
1/2 tsp Sage or 1 Tbsp of Fresh Sage
1 tsp Thyme leaves (dried)
1/2 tsp Nutmeg
1 Tbsp Butter
In a medium saucepan sautee the onion over medium heat until translucent in a little butter (about 1 Tbsp). Add the Butternut Squash and cook 10-20 minutes until tender. If it starts to look like the onions are burning add 2-3 Tbsp of broth. Add sage, thyme & nutmeg and sautee for 1 minute. Add remaining broth & simmer for 15 minutes. Allow to cool and puree in a food processor or blender (if it’s too hot, it will make a total disaster). Return to stove and re-heat. You can add a little cream or milk if you want- I added a tad bit of Fat Free Milk- but it didn’t change the flavor or texture too much. Happy Soup Making!
* There are a couple of options regarding Butternut Squash. You can buy a whole squash (1 med. squash equals about 2 1/2 cups), peel it, and cube it OR you can also buy a bag of already peeled & cubed butternut squash. Another option if you can’t get your little hands on a fresh squash is to buy a bag of frozen cubed squash. If you go the frozen route, just unthaw it and put it into the onion mixture.
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