This delicious butternut squash soup is one of my favorites during the fall, and it's also great for Thanksgiving. It's a make-ahead recipe so can be prepared in advance, then heated up whenever you'd like to serve it. It's so simple but so flavorful!
|Butternut squash||3 Pound|
|Yellow onion||1/2 , chop (about ¾ cup)|
|Ground cinnamon||1/8 Teaspoon|
|Brown sugar||1 Tablespoon|
|Chicken stock||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Dash (optional, for garnish)|
|Toasted pumpkin seeds||1 Teaspoon|
Prick the butternut squash all over with a fork, then microwave for 2 minutes.
Peel the skin off the butternut squash, then cut in half, remove the seeds and stringy stuff, and cut into large cubes.
Melt the butter in a soup pot over medium heat, then add the onions and cook for 5 minutes, until the onions are soft.
Add in the butternut squash cubes, cinnamon, a pinch of salt, and the brown sugar, and cook for 10 minutes.
Add the chicken stock, bring the liquid to a boil, then reduce to a simmer.
Cover with a lid and cook for 30 minutes, until the squash is fork tender.
Add the milk to the soup to cool it down a bit, then blend the soup in batches in a blender, until silky smooth.
Return the soup to the pot and taste it. It may need more salt, a little more brown sugar, etc depending on how sweet or flavorful the squash you used was. Adjust the seasoning to your liking.
When serving, garnish with a drizzle of heavy cream and pumpkin seeds, if desired.