I've been making lots of different vegetable soups lately. From zucchini, to asparagus, to this butternut squash soup this week. They've all been fantastic and very easy.
Ingredients
1/4 cup butter
3/4 cup brown sugar
1 tsp cinnamon
1 tsp ginger (freshly grated is best, but I just used the spice I had on hand)
1 tsp nutmeg
1/2 tsp cloves
Salt and pepper to taste
1 1/2 cups chicken stock
1/2 cup apple cider
8 cups butternut squash, cut into 1 inch cubes (about 2 lbs butternut squash)
2 carrots, sliced
1-2 cups heavy cream
Croutons and chopped pecans, optional
Instructions
In a large pot, melt butter over medium heat.
Add brown sugar and spices to melted better and stir for 1 minute.
Add chicken stock and apple cider. Bring to a boil.
Add squash and carrots.
Sprinkle with salt and pepper.
Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork.
Check liquid in the pot while simmering.
Add more chicken stock if necessary.
Pour all the contents of the pot into a blender.
Puree until mixture is smooth.
Blend in 1 cup of heavy cream.
Gradually add more until the mixture reaches the consistency of a creamy soup.
Pour the contents of blender back into the pot and keep warm until ready to serve.
After serving soup into individual bowls, garnish with croutons and chopped pecans.
I made this soup on an evening when we wanted to eat light.
So I served this soup with a turkey sandwich.
I just love butternut squash!
