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Creamy Butternut Squash Soup

It has been a pretty mild winter so far in NYC, but we’ve had the occasional really cold day that makes you yearn for a bowl of creamy, hot soup. I made a butternut squash soup a couple of weeks ago that called for an apple and spices like cinnamon and sugar. It reminded me of a dessert and although there was no extra sugar added, tt was definitely too sweet for me. In my quest to find a more savory butternut squash soup, I stumbled upon this recipe, and with a little tinkering, it was delicious and incredibly simple to make. It was exactly what I was looking for.

Next time I make this, I think I will roast the squash first to give it some extra flavor.



Creamy Butternut Squash Soup
Recipe from Paula Deen via FoodNetwork.com

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
2 1/2 cups vegetable broth
1/2 teaspoon salt
2 tablespoons butter
1/4 cup heavy cream
cayenne pepper
grated nutmeg
freshly ground black pepper

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Season with black pepper, cayenne pepper and nutmeg to taste.

Yield: 4 servings


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