BUTTERNUT SQUASH SOUP
BUTTERNUT SQUASH SOUP
Ingredients
- 1 cup chopped onion
- 2/3 cup sliced carrot
- 2 tbsp salted butter
- 6 cups cubed peeled butternut squash
- 1 1/2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp thyme, crumbled
- Dash freshly ground nutmeg
- 2 tbsp dry sherry
- 1 cup light cream (10%)
- Freshly ground nutmeg*
Directions
- In a medium saucepan, sauté onion and carrot in butter for 5 minutes. Stir in squash, chicken broth, salt, thyme and nutmeg. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 15 - 20 minutes.
- Purée soup in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.
- Return soup to saucepan. Reheat before proceeding. Add sherry and simmer 2 minutes. Stir in cream and heat to serving temperature. If soup is too thick, thin to desired consistency with additional cream. Ladle into small bowls and sprinkle with additional nutmeg.
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Nutritional analysis per serving:
240 calories, 16.4 g fat, 3.4 g protein, 22.2 g carbohydrate, 3.7 g fibre, 382 mg sodium
*Ingredient not included in nutritional analysis.