BUTTERNUT SQUASH SOUP
This is a nice basic soup that is great as main course or a side. I also like to serve as part of Thanksgiving dinner if I'm hosting a large crowd.
Provided by Deb in Seattle
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium-high heat.
- Add onions and saute until tender, about 5 minutes.
- Add 4 cups broth, nutmeg, and cinnamon.
- Cover and simmer until squash is tender, about 20 minutes.
- Working in batches, puree soup in blender until smooth.
- Return to same pan.
- Stir in cream.
- Bring soup to simmer.
- Season to taste with salt and pepper and additional nutmeg if desired.
- note: This can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, thinning with more broth if necessary.
Nutrition Facts : Calories 388.3, Fat 27.2, SaturatedFat 16.5, Cholesterol 78.9, Sodium 895.3, Carbohydrate 32.1, Fiber 5.3, Sugar 7.4, Protein 8.4
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