Butternut Squash Soup

Get ready to bookmark this post. You definitely want to try this at home!

In defiance of the simmering August heat, I wanted that fall classic, Butternut Squash Soup, for dinner. I made up the recipe on the fly, and it was amazing. It is not for the faint of heart – or anyone on a heart-healthy diet – but it is sooo delicious that I have to share.

Eryn’s Amazing Butternut Squash Soup

2 butternut squash
2 medium red potatoes, sliced
16 ounces chicken stock/broth
1 pint heavy cream
4 Tablespoons butter
½ cup chopped onion
1 teaspoon minced garlic (roughly 2-3 cloves)
¼ teaspoon nutmeg
¼ teaspoon chili powder
salt and pepper to taste

Cut the squash in half and scoop out the seeds. Place in a microwave safe dish with one inch of water and microwave on high for approximately fifteen minutes (until flesh is barely tender).

In a large saucepan, melt the butter over medium-low heat. Add chopped onion, cooking until translucent. Add garlic and sliced potatoes. Sauté until the potatoes are golden brown and the garlic and onion are very fragrant. Add the chicken stock/broth (I used a low sodium name-brand carton), nutmeg, chili powder, and salt and pepper. Bring to a boil and simmer until the potatoes are done.

Carefully (those squash are hot!) scrape squash pulp from the skin and add to the soup. Add the heavy cream and puree until smooth (I used my trusty blender, but an immersion blender would work great). Serve hot with fresh baked biscuits.

I haven’t measured serving sizes or total yield, but I can say this served my family of four until we were stuffed full, and we have a bit leftover. The soup has a delicate flavor and was very filling. It won’t make it into my weekly menu – if it did, eventually I would no longer be able to fit out the door! – but it is being added to my “seasonal favorites” menu.

Mmmm, yummy!