ButterNut Squash Soup for the Autumn

Name: ButterNut Squash Soup for the Autumn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 Stick of Salted butter; 1 garlic cloves minced; 1 small onion cut into 1/4 dice; 2 1/2 pounds butternut squash cut into 1/4 chunks; One 32 ounce box chicken broth or 4 cups homemade chicken broth; 1 Teaspoon ground nutmeg; 1 Teaspoon kosher salt(or as needed); 1 Teaspoon ground white pepper; 1/2 to 1 Cup heavy cream; Toasted pepitas

5 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 13:38:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories430.2 kcal (22%)

Total Fat35.3 g (50%)

Carbs28.1 g (11%)

Sugars6.7 g (7%)

Protein5.4 g (11%)

Sodium1505.2 mg (75%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 sticksalted butter

1garlic cloves

minced

1onion

small, cut into 1/4 dice

2.5 poundsbutternut squash

cut into 1/4 chunks

1 x 32 ouncechicken broth

box, or 4 cups homemade chicken broth

1 teaspoonground nutmeg

1 Teaspoonkosher salt

or as needed

1 teaspoonground white pepper

½ cupheavy cream

pepitas

toasted

Instructions

Step 1

In a large soup pot, melt the butter over medium heat.Add the garlic, onion and squash and sauté all the onion until it is translucent and tender for about 10min .

Step 2

Add the broth, nutmeg, salt and white pepper. Increase heat to medium high and bring to rolling boil. Reduce the heat and simmer until the squash is very tender about 25 min

Step 3

Stir in as much cream as desire

Step 4

Use a blender to blend the soup until it is smooth and velvety

Step 5

Drizzle into heavy cream and toasted pepitas.