Butternut Squash Soup

Butternut Squash Soup


1 butternut squash

1 large potato, chopped

3 tablespoons margarine
1/2 cup onion, chopped
1 clove garlic, minced
1 cup carrot, grated


2 cups chicken broth, divided
1 cup half and half cream (or whole milk)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
salt and black pepper to taste




To prepare Squash:

Pierce butternut squash with a fork or knife

Bake at 400 degrees for 1 hour

Allow to cool, then cut in half lengthwise and remove the seeds

Scoop the squash out a spoon; set aside



To prepare Soup:

boil chopped potatoes for 15-20 minutes or until tender; drain


In a large soup pot saute onions, garlic, carrots in margarine until tender

Stir in half of the chicken broth, the squash, potatoes, cinnamon, nutmeg, salt and pepper.

Bring to a boil, reduce heat to low; cover and simmer for 10-15 minutes

Allow to cool slightly, then transfer to a blender and blend until soup is smooth.

Return to pot and stir in cream (milk) and remaining chicken broth.

Heat through and serve with a dollop of sour cream




Great served before a meal.. not really a soup that could be used for the main meal. It also is great reheated so it can be made ahead of time.