Thursday, December 4, 2008

Butternut Squash Soup with Cream

1/3 cup heavy cream
Salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
1 yellow onion, chopped
2 cups unsalted chicken stock, warmed,
plus more as needed
1 jar (17 oz.) butternut squash puree
Freshly grated nutmeg, to taste

In a soup pot over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low. Cook, stirring, for 12 to 15 minutes. Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick. Season with salt, pepper and nutmeg. Add the heavy cream before serving and allow to heat through. Ladle the soup into warmed bowls. Serves 4.

1 comment:

Alecia said...

Oh, you wrote! I'm so glad! I was beginning to think you weren't cooking anymore. :)