Harvest Squash Soup

Name: Harvest Squash Soup
Ingredients: 1/2 sticks Butter; 1 whole Onion, Small, Finely Chopped; 2 cloves Garlic, Finely Chopped; 32 ounces, fluid Low Sodium Chicken Broth; 1 whole Butternut Squash, Peeled And Cut Into 1-inch Pieces; 1 whole Acorn Squash, Peeled And Cut Into 1-inch Pieces; 1 teaspoon Thyme, Fresh Or Dried, Minced; 1 teaspoon Sage, Fresh Or Dried, Minced; 1 dash Nutmeg; 1/4 cups Whipping Cream; 4 dashes Salt And Pepper, To Taste

11 ingredients

2 steps

Ingredients

1/2 sticks Butter
1 whole Onion, Small, Finely Chopped
2 cloves Garlic, Finely Chopped
32 ounces, fluid Low Sodium Chicken Broth
1 whole Butternut Squash, Peeled And Cut Into 1-inch Pieces
1 whole Acorn Squash, Peeled And Cut Into 1-inch Pieces
1 teaspoon Thyme, Fresh Or Dried, Minced
1 teaspoon Sage, Fresh Or Dried, Minced
1 dash Nutmeg
1/4 cups Whipping Cream
4 dashes Salt And Pepper, To Taste

Directions

1

In a pot over medium heat, melt butter. Add onion and garlic and saute 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.
2

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.