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
Ingredients
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1/4 cup
unsalted butter
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1
large onion, finely chopped
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4
large garlic cloves, chopped
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3
14.5 ounce cans of low-salt chicken broth (about 6 cups) or homemade chicken broth
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8 cups
1-inch pieces of peeled buttercup squash
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1 1/4 teaspoons
minced fresh thyme
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1 14/ teaspoons
minced fresh sage
Directions
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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.
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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.
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This could easily be converted into a vegetarian recipe by using vegetable broth instead of chicken broth.
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