A fall harvest squash soup recipe made with butternut squash and seasoned with onion and thyme.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Vegetable
Cuisine: American
Keyword: squash soup recipe
Servings: 4
Author: Laura Warnke
Ingredients
3TablespoonsButter
1/2small onionfinely chopped
1TeaspoonSalt
2Sprigs fresh thymeor 2 teaspoons dried
1medium butternut squash(about 2 pounds) and cut into 1" cubes
1teaspoonsugar
3Tablespoonsheavy cream or milk
Instructions
In a large dutch oven or saucepan, melt the butter over low heat.
Add in the chopped onion and salt. Strip the thyme leaves into the pot or add the dried thyme. Increase heat to medium and cook until the onion has softened.
Add the cubed squash and sugar and cook about 4 minutes, until the squash takes on a nice glaze.
Add 5 cups water and bring to a boil. Reduce heat to low and simmer, uncovered until the squash is tender, about 30 minutes.
Puree the soup with an immersion blender or a food processor. Return the soup to the pot.
Add the cream or milk. Season with salt and pepper.
Ladle into serving bowls and top with crisp fried bacon, French fried onions, pr croutons, and a dash of paprika or cayenne seasoning.