Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 1 large onion, chopped

  3. 1 large garlic clove, finely chopped

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon black pepper

  6. 1 quart low sodium chicken broth

  7. 8 (6- by 2-inch) roasted butternut squash wedges, skin removed

  8. 1 cup heavy cream

  9. Garnish: parsley leaves

Instructions Jump to Ingredients ↑

  1. Heat the butter in a medium heavy pot over medium-high heat until hot. Add onion, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 5 minutes.

  2. Add chicken broth and squash and bring to a boil. Boil soup 10 minutes, then puree in a blender in batches until very smooth (use caution when blending hot liquids). Stir in cream and salt and pepper to taste, then garnish with parsley.


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