Angie S Creamy Squash Soup Recipe

Ingredients for Angie S Creamy Squash Soup

• Butternut Squash
• Onion
• 1 cup carrots, diced
• 2 celery stalks, chopped
• Garlic Cloves
• 1 cup potatoes, diced
• Chicken Broth
• 1 teaspoon salt
• Black Pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons margarine
• Light Cream
• sour cream, for garnish
• 1 tablespoon bourbon (optional)

How to Make Angie S Creamy Squash Soup

1. Preheat oven to 375°F (190°C). Place 3 lbs butternut squash, peeled, seeded, and cubed, on a baking sheet with 1/2 cup water. Bake for 45-60 minutes, or until fork-tender.
2. Let the squash cool slightly, then scoop the flesh from the peel and mash with a potato masher or fork.
3. Melt 2 tablespoons of margarine in a large saucepan over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 cup carrots (diced), and 1 cup potatoes (diced). Sauté until softened, about 8-10 minutes.
4. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
5. Pour in 4 cups of vegetable broth or chicken stock.
6. Add the mashed squash to the saucepan. Simmer for 5 minutes, allowing the flavors to meld.
7. Carefully ladle the soup mixture into a blender (working in batches if necessary). Puree until completely smooth and creamy. Transfer to a large bowl.
8. Repeat steps 7 until all of the soup is pureed.
9. Return the pureed soup to the saucepan. Heat gently, stirring in 1/2 cup heavy cream and 1 tablespoon bourbon (optional).
10. Ladle the soup into bowls and top with a tablespoon of sour cream for garnish.
11. Enjoy your delicious homemade creamy squash soup!