Creamy Butternut Squash Soup

The perfect soup to start any meal, especially at Thanksgiving, this recipe is very easy and needs just a handful of ingredients.

Quick Tip - you can use a whole butternut squash or buy precut butternut squash from the grocery store.

Ingredients:

1 medium to large size butternut squash - peeled, deseeded and cut into chunks - Roasted or not.

1 medium sized yellow onion

2 garlic cloves - mashed

pinch of nutmeg

2-3 TBL butter

1 container of low sodium chicken broth or vegetable stock

Optional - dash of hot sauce

Optional - splash of dry white wine.

Optional - dash of Emerils original

Optional - 1-2 TBL heavy cream

salt and black pepper

Directions:

If you wish you can roast your butternut squash a day ahead before making the soup or you can prepare the squash as directed below without first roasting. I do both methods and find they are equally delicious.

In a large pot heat the butter on medium heat until melted. Add the onions and cook for 5-7 minutes until translucent. Add the garlic next and sauté for 3 minutes.

Add the butternut squash into the pot. Sauté for 2-4 minutes. Add if using the white wine along with the chicken broth or stock. Add the pinch of nutmeg, your selected spice and a good pinch of salt and black pepper.

Bring the soup to a boil then reduce to a simmer for 30 minutes.

When the soup is done - use a hand blender or regular blender - blend the soup until it is creamy.

Taste and adjust as you wish with more salt, pepper, etc.

If you want to add the heavy cream I recommend a light hand and do it in stages then taste. I find too much heavy cream will dilute the rich butternut squash flavor, but just enough adds a silky texture that is lovely.

Quick Tip - allow your guests to use the hot sauce as they wish.

ENJOY!