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Butternut Squash Soup
Sophisticated flavors, simple preparation
- 2 lbs butternut squash, peeled and cut into 1” cubes
- 4 large red onions
- 2 tblsp olive oil
- 1 32 oz. container chicken broth
- Seasonings: salt, pepper and nutmeg
- 1/4 pint heavy cream (or less) 1 tablespoon per serving (just a dash for the low fat version) for an elegant taste and slightly spiral stirred effect
- Toppings: scallions
In a pot, heat oil and then add 4 large, diced purple onions. Cook until translucent and just starting to brown.
Add squash and enough chicken broth to cover the pieces. Cook for about half an hour on medium-low, heat, until squash is soft.
Use an immersion blender to puree the soup all together. It should be creamy. Season with salt, pepper and nutmeg.
To serve, spoon hot soup into small bowls. Slowly pour a tablespoonful of heavy cream into center of each bowl and use the handle of a spoon to swirl it around the bowl, being careful not to over mix (you want to see the spiral). Sprinkle with chopped scallions and serve.
Contributed by Emily Pfeiffer