A simple squash soup that is topped off nicely with a dash of nutmeg and a swirl of cream. Happy Harvest!
In a pot over medium heat, melt butter. Add onion and garlic and sauté until tender, about 5 to 10 minutes. Add broth, squash, thyme, sage and nutmeg and bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes or when fork inserted in the squash comes out easily.
Puree soup with an immersion blender or in batches with a regular blender. Stir in cream; bring to a simmer. Season with salt and pepper.
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I made a few adjustments to the recipe: used half olive oil for the butter, 3 shallots for the onion, veggie broth instead of chicken, and omitted the cream. It was still a very delicious soup that my whole family loved, including my kids (ages 1 & 3).
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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Mama Holli of Nobody Puts Mama In A Corner! on 1.22.2010
I love squash soup! So yummy and good for you too!