Butternut Squash Soup

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By: the editors of American Test Kitchen

This soup tastes best in the fall and winter, when winter squash is fresh and sweet. Stay away from precut squash, as its flavor is usually dull and its texture dry.

Ingredients

2 tbsp unsalted butter

1 onion, chopped fine

3 lbs butter nut squash, peeled, seeded, and cut into 1 1/2-inch chunks

5 cups low-sodium chicken stock

2 sprigs thyme

Pinch nutmeg

1/2 cup heavy cream

salt and pepper

Preparation

1. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, thyme, and nutmeg. Bring to a simmer, cover, and cook until the squash is tender, 20 to 25 minutes.

2. Remove the thyme sprigs and puree the soup in batches in a blender (or food processor) until smooth.

3. Return the pureed soup to the pot. Stir in the cream. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle individual servings with more nutmeg, if desired.

Preparation: 15 Minutes

Serving(s): 8 servings

Also in this menu:

A fabulous fall feast

Source

Excerpted from The America's Test Kitchen Family cookbook by the editors of America's Test Kitchen. Copyright 2005 by the editors of America's Test Kitchen. Excerpted, with permission by Harper Collins Canada. All rights reserved. No part of this excerpt

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