Winter Squash Soup

Name: Winter Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1/4 cup ( 1/2 stick) butter; 1 large onion finely chopped; 4 large garlic cloves chopped; 3 14 1/2-ounce cans low-salt chicken broth; 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds); 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds); 1 1/4 teaspoons minced fresh thyme; 1 1/4 teaspoons minced fresh sage; 1/4 cup whipping cream; 2 teaspoons sugar

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1/4 cup ( 1/2 stick) butter1 large onion, finely chopped4 large garlic cloves, chopped3 14 1/2-ounce cans low-salt chicken broth4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)1 1/4 teaspoons minced fresh thyme1 1/4 teaspoons minced fresh sage1/4 cup whipping cream2 teaspoons sugar

Directions

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and saut� until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

Serving Size:�8

Servings Per Recipe: 8

Nutritional Info Amount Per Serving