Butternut squash is a winter squash. It has a sweet taste similar to a pumpkin. Like other yellow-orange fruits butternut squash is high in vitamin A and vitamin C. It is also a good source of fiber, magnesium, and potassium. To save time when preparing butternut squash soup buy the squash already peeled and chopped.
- 2 tablespoons of butter
- 1 pound of butternut squash (chopped)
- 1/2 pound of carrot (peeled and chopped)
- 1 medium or large onion (diced)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground clove
- 2 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
- 1 quart of chicken stock (or vegetable stock)
- 2 tablespoons of brown sugar (or molasses)
- salt (to taste)
- pepper (to taste)
- 1 cup of heavy cream (or half-and-half)
- Pre-heat a large pot.
- Add the butter; allow it to melt and brown slightly.
- Add the squash and carrots; allow them to begin to caramelize (brown) slightly.
- Add the onion; cook the vegetables until the onion becomes translucent.
- Add the spices and thyme; stir until the vegetables are mixed with the spices.
- Add the stock; cook all the ingredients for about 20 minutes (until the vegetables are tender).
- Remove the soup from the heat and remove the thyme sprigs.
- Using a hand blender, puree the soup until it is smooth.
- Add the brown sugar, salt, pepper, and heavy cream.
- Stir the soup and serve hot.
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