Butternut squash is abundant, cheap, and amazingly good for you. I use it in dozens of different ways. This soup is an easy one-pot dish ready in just over 30 minutes and will wow even those tepid on soups.
1.5 to 2 lbs butternut squash (whole) or 4 c pre-cut squash
1 yellow onion
3 cloves garlic
1 bunch fresh thyme
32 oz chicken stock (substitute vegetable stock to make this a vegetarian dish)
1/2 cup cream or half & half
1 tsp salt
pepper to taste
Roasted pumpkin seeds to garnish (optional)
If using a whole squash, remove ends, then half the squash. Peel and core (remove seeds). Cut into rough 1″ cubes and place in a large stock pot. Peel the onion. Cut into larger pieces, approximately 1″ and place in pot with squash. Peel garlic and put in the pot. Wash the thyme. Gently pinch the stem between your thumb and forefinger and pull downward to remove the leaves. Add leaves to pot. Add 32 oz chicken stock. Cover the pot with a lid and place over high heat and bring to a boil.
Once the pot is boiling, reduce heat and keep at a low boil for approximately 20 minutes, until the squash is soft when pierced with a fork. Turn off heat and let cool for a few minutes.
Using a immersion blender, puree the vegetables. If you are using a regular blender, wait until the mixture is warm but not hot (around 105 degrees) and blend until smooth. This may require multiple batches to blend.
Add in the cream or half and half and mix well. Taste and add salt and pepper as desired. If you cooled the soup before blending, reheat (this will not be necessary if you use an immersion blender). Serve hot. Top with a few pumpkin seeds if desired.
This soup freezes well. Cool completely before placing in a tupperware container or mason jar. Freeze up to six months.
This soup also reheats well. It is great in lunches!
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