Autumn's Butternut
Squash Soup

Butternut squash can be traced back to Ancient Egypt and you'll find recipes for it that span the world. Here's one of our favorite fall soups using the buttery smooth and roasted squash. Plus, it's easy as can be.

How to Make Butternut Squash Soup

The Ingredients

• ½ pound butternut squash, split in half lengthwise and seeded
• 1 tablespoon butter
• ½ cup onion, thinly sliced
• 3 garlic cloves sliced
• 2 cups chicken broth
• Salt to taste
• ½ teaspoon white pepper
• ¾ cup heavy cream
• Fresh thyme leaves to garnish

The Directions

• Preheat oven to 400 °F
• Spray a 13 x 9 x 2-inch glass baking dish with vegetable oil
• Place butternut squash cut side down in prepared dish. Pierce with a knife several times
• Bake for approximately 35 minutes
• Remove from oven, scrape the butternut squash pulp into a bowl; discard the peel
• In a large saucepan, melt butter over medium-high heat
• Sauté the onion and garlic stirring constantly for approximately 3 minutes
• Add the chicken broth, roasted butternut squash pulp, salt, and pepper
• Bring to a boil then reduce heat and simmer for 30 minutes
• Add ½ cup cream, transfer to a blender, and puree until smooth
• Return squash mixture to the saucepan stirring constantly over medium heat (do not boil) until heated through and serve