Ingredients for Darlene's Butternut Squash Soup
- Butternut Squash
- 1 medium onion
- 2 celery stalks
- Garlic Cloves
- 2 tablespoons butter
- Dry White Wine
- Fresh Thyme Sprigs
- 1 bay leaf
- Chicken Broth
- Salt & Pepper
- Whipping Cream
- 1/4 teaspoon nutmeg
- Seeds
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How to Make Darlene's Butternut Squash Soup
- Preheat oven to 400°F (200°C).
- Peel and cube 1 medium butternut squash (about 2 lbs).
- Chop 1 medium onion, 2 celery stalks, and 2 cloves garlic.
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, celery, and garlic. Cook for 3-4 minutes, until softened.
- Add the cubed butternut squash, 1/2 cup dry white wine, 1 teaspoon dried thyme, and 1 bay leaf to the pot.
- Stir well, pour in 4 cups of vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
- Remove the thyme and bay leaf.
- Carefully transfer the soup to a blender (in batches if necessary) and puree until smooth.
- Strain the soup back into the pot to remove any remaining fibers.
- In a small bowl, whisk together 1/4 cup heavy cream, 1/4 teaspoon nutmeg, and salt to taste.
- Ladle the soup into bowls, top with a spoonful of the cream mixture, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
24g
Carbs
6g
