A simple soup that is perfect for fall. With limited ingredients, this is easy to make and can be made with any kind of winter squash you have available - butternut, buttercup, winter, acorn, etc. —darcyeden
large onion, finely chopped
large garlic cloves, chopped
14.5 ounce cans of low-salt chicken broth (about 6 cups) or homemade chicken broth
1-inch pieces of peeled buttercup squash
1 1/4 teaspoons
minced fresh thyme
1 14/ teaspoons
minced fresh sage
In This Recipe
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 until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender or with an immersion blender. Return soup to same pot and bring to a simmer. Season with salt and pepper. The soup can be made 1 day ahead. Chill. Rewarm over medium heat before serving.
This could easily be converted into a vegetarian recipe by using vegetable broth instead of chicken broth.