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

1. 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.
2. Purée soup in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.
3. 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.