Creamy Butternut Soup
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Margarine||3 Tablespoon, melted|
|All purpose flour||1 Tablespoon|
|Canned ready to serve chicken broth||10 1⁄2 Ounce (1 Can)|
|Peeled seeded cubed butternut squash||2 Cup (32 tbs)|
|Peeled cored chopped cooking apple||1 1⁄3 Cup (21.33 tbs)|
|Dried whole thyme||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Shredded mild cheddar cheese||3 Ounce, divided (3/4 Cup)|
Saute onion and garlic in margarine in a Dutch oven over medium heat 5 minutes or until tender.
Add flour, stirring until smooth.
Stir in chicken broth and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until squash is tender.
Position knife blade in food processor bowl; add squash mixture.
Process 1 minute or until smooth, scraping sides of processor bowl once.
Return mixture to pan; add whipping cream and 1/2 cup cheese.
Cook over medium-low heat, stirring constantly, until cheese melts.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon cheese.