BUTTERNUT SQUASH SOUP

 

  • Cooking Time: 25
  • Servings: 10 to 12
  • Preparation Time: 10

Ingredients

  • 2 lbs onion, chopped
  • 2 oz unsalted butter
  • 6 garlic cloves
  • 6 lbs squash, cooked and cubed
  • 2 quarts plus 1 cup chicken stock
  • 1 tbsp ground cumin
  • 2 tsp salt
  • ⅛ tsp cayenne pepper
  • 2 cups heavy cream
  • 1½ cups honey
  • ¾ cup sour cream (topping for soup)

Directions

  • Sauté onion in butter until soft, about 10 minutes.
  • Stir in garlic and squash.
  • Stir in stock, cumin, salt and cayenne pepper.
  • Simmer until squash is very soft.
  • Puree, stir in cream and honey.
  • Garnish each serving with sour cream.

Notes

Author Credit: Sharon Houck

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