Butternut Squash Soup
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How to Make Butternut Squash Soup
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Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day! Butternut is full of fiber, vitamins, antioxidants and so much more! You can feel great serving this up to your family!
Pair this soup up with a green salad and a loaf of crusty bread for a delicious meal!
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- 1 Butternut squash
- 1 onion diced
- 2 tablespoons butter
- 2 cups chicken broth
- 2 cups water
- ½ teaspoon thyme
- ½ teaspoon coriander
- 1 cup heavy cream
- Salt and pepper to taste
Preheat oven to 350F.
Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 45-60 minutes). Scoop the flesh of the squash and set aside.
Melt butter in a medium pot over medium heat. Add onions and sauté until soft and translucent.
Add the squash to the pot with onions. Add water, broth, spices tied in cheesecloth (I use a tea infuser). Bring to a boil. Reduce heat and let simmer for about 20 minutes.
Remove from heat and discard spices. In batches, tip the squash mixture into a blender jar. Puree.
It’s not necessary, but for best results, pass the puree through a fine sieve (if you choose not to, it will be a thicker soup). Return to pot and bring back to a simmer. Stir in heavy cream. Season to taste.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)