Butternut Squash Soup

Butternut Squash Soup

Ingredients

Recipe from my friend, Barb Taylor
• 2 tablespoons butter
• 1 yellow onion, finely chopped
• 1 jar (32 ounces) butternut squash puree or make your own*
• 2-3 cups chicken stock
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• Salt
• Freshly ground black pepper
• 1/4 cup heavy cream
• 1/4 cup chopped, toasted hazelnuts
• Finely chopped or fried sage leaves, to garnish
• Sour cream or creme fraiche, to garnish
• *I'd roast a couple butternut squash, and when cooked add squash chunks, some brown sugar and extra seasonings to the soup before pureeing.

Instructions

1. In a large pot over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes. Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick. Season with salt and pepper to taste.
2. Ladle the soup into bowls and top each serving with the sour cream or creme fraiche, sage and hazelnuts if desired.
Yield: 6 servings
Total time: 40 minutes