Author Notes: 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
cup unsalted butter
large onion, finely chopped
large garlic cloves, chopped
14.5 ounce cans of low-salt chicken broth (about 6 cups) or homemade chicken broth
cups 1-inch pieces of peeled buttercup squash
teaspoons minced fresh thyme
teaspoons minced fresh sage
- 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.