Butternut Squash Soup
This creamy autumn squash soup is savory and delicious. I like to serve it with sourdough bread.
Ingredients
- 6 cups chicken broth
- 4 cups butternut squash (one regular sized squash) peeled, cored, and cut into ½ inch cubes
- 1 medium thinly sliced onion
- 1 clove garlic minced
- 1 ½ tsp salt
- ½ tsp dried thyme leaves
- 1/2 tsp black pepper
- ½ cup heavy cream or coconut milk
Instructions
- Put all ingredients except cream/coconut milk into a saucepan. Cover and bring to a boil. Reduce heat and simmer, uncovered, 40 minutes, or until squash is tender.
- Let cool slightly. Puree with hand held immersion blender or transfer to a large bowl. Puree 2 cups of the squash mixture at a time in a blender. Return pureed mixture to pot. Repeat with remaining soup until all is pureed.
- Simmer uncovered, for 10 minutes. Stir cream/coconut milk into soup and warm through. Serve hot with some sourdough bread!