Butternut Squash Soup
Ingredients
Instructions
- 1
Cut squash in half lengthwise and remove seeds and strings.
- 2
Cover with clear plastic wrap and cook on high in microwave for 12 minutes, until tender.
- 3
Let stand 5-10 minutes. The meat of squash should be soft enough to remove with a soup spoon. If it's not, cook covered for a few more minutes.
- 4
Scoop meat of squash into a blender and discard the skins.
- 5
Add chicken broth, salt, white pepper, nutmeg (or pumpkin pie spice), and optional garlic to the blender. Blend thoroughly until very smooth.
- 6
Pour the squash mixture into a saucepan and bring to simmer over medium heat.
- 7
To make soup creamier, add half-and-half (about 1/4 cup). Sugar brings out the natural mellow sweetness of the squash.
- 8
When well heated, pour servings into soup bowls or cups.
- 9
Garnish with chives and small clumps of goat cheese.
💡 Cook's Notes
Adding some form of hot spice is nice, too. Try cayenne pepper, Cajun seasoning, or tossing in some jalapeño peppers during the blending phase.
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