Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 medium butternut squash, peeled and chopped; 2 gloves garlic, minced; 6 cups hot chicken stock; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh sage; 1/2 cup heavy cream; Kosher salt and freshly ground black pepper; 1/4 cup heavy cream; 1/4 cup sour cream

by Belle's Dirty Dishes

2 Quarts

1 hr 15 min

Some people are crazy about butternut squash...I'm not. Neither is my husband...he doesn't believe that sweet and savory belong together. However...this butternut squash soup belies both of our tastes, and is one of our favorite cold-weather meals. It's thick, creamy, a little sweet, and a lot delicious! I haven't tried very many Pioneer Woman recipes, but this is definitely a keeper, and has become one of my staple dishes for the fall and the winter. And the little swirly topping brings out the artist in me...AKA the child that never listened to "don't play with your food" : P.

Also...SAVE THE SEEDS! I used to toss them down the drain, but the last time I made it I saved the seeds, tossed them in some oil & salt and toasted them until they started jumping around like popcorn...sprinkling them on top of the soup adds fabulous texture and nuttiness. So good!

Butternut Squash Soup

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Recipe details

Yield 2 Quarts
Time spent: Prep time: 45 Minutes Cook time: 30 Minutes Total time: 1 hr 15 min

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Ingredients

For the soup:

1 tablespoon olive oil
1 onion, chopped
1 medium butternut squash, peeled and chopped
2 gloves garlic, minced
6 cups hot chicken stock
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

For the topping:

1/4 cup heavy cream
1/4 cup sour cream

Instructions

For the soup:

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes.
Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes.
Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.

For the topping:

For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.

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Butternut Squash Soup

Butternut Squash Soup

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For the topping:

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For the soup:

For the topping:

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Butternut Squash Soup

Butternut Squash Soup

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For the topping:

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