Winter Squash Soup

Winter Squash Soup

From the Market:
butternut squash
acorn squash

In Your Pantry:
chicken broth
fresh thyme
fresh sage
heavy cream
salt and pepper

1/4 c. ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
1 1/2 lbs. butternut squash
1 1/2 lbs. acorn squash
1 1/4 t. minced fresh thyme
1 1/4 t. minced fresh sage
1/4 – 1/2 c. heavy cream
2 t. sugar

Preheat oven to 375. Halve both squash and scoop out seeds. Place, flesh side down, on a foil-lined baking sheet sprayed with non-stick cooking spray. Bake for 1 hour. Scoop out flesh when cool enough to handle and proceed.

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer 20 minutes.

Working in batches, puree soup in blender (or use immersion blender in pot).

Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper (can be made 1 day ahead. Chill. Rewarm over medium heat before serving.).

adapted from Epicurious

Photos: Sherri Silver

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