With fall in full swing now, the butternut squash is abundant. I’ve started grabbing one or two every time I’m at the store. I’m becoming that lady. But, how can I resist – I’m discovering so many delicious ways to make it. This Creamy Butternut Squash is at the top of the list.
I’m smitten with this soup. It’s:
& Perfect for chilly weather
|Prep Time: 15 mins|
|Cook Time: 35 mins|
|Total Time: 50 mins|
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- Salt and pepper to taste
- 1 1/2 cups chicken stock
- 1/2 cup apple cider
- 8 cups butternut squash, cut into 1 inch cubes (about 2 lbs butternut squash)
- 2 carrots, sliced
- 1-2 cups fat free half-and-half
- Croutons and chopped pecans
- Peal and cut butternut squash into cubes.
- In a large pot, melt butter over medium heat. Add brown sugar and spices to the melted butter and stir for 1 minute.
- Add chicken stock and apple cider. Bring to a boil.
- Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer until the squash and carrots are soft and can easily be poked with a fork; about 30 minutes. While it’s cooking, make sure to check the liquid and add more chicken stock if necessary.
- Pour everything into a blender. Puree until mixture is smooth.
- Blend in 1 cup of half and half. Gradually add more until the mixture reaches the consistency of a creamy soup.
- Pour the contents of blender back into the pot and keep warm until ready to serve.
- After serving soup into individual bowls, garnish with croutons and chopped pecans.
I use half-and-half as a healthier alternative to heavy cream in soups. Half-and-half contains 12% fat, while heavy cream is 38% fat.