1Butternut Squash peeled, seeded and cubed. About 5-6 cups
1tablespoonolive oil
1tablespoonbrown sugar
dash nutmeg
salt and pepper to taste
4cupschicken or vegetable broth
3tablespoonscream or half and half, optional
Instructions
Place onion and olive oil in large stockpot cook over medium heat for about 5 minutes.
Add squash, brown sugar and seasonings. Continue to cook for about 5 minutes.
Add broth and cook until squash is soft. Using an immersion blender, blend the ingredients in the stockpot until smooth.
Add more salt and pepper to taste and cream, if desired. Garnish and serve.Approx 6 servings.
Notes
-If you are a curry lover, 1 teaspoon of curry powder is a great addition.-The easiest way I have found to peel a Butternut squash is with a vegetable peeler. Take long slow strokes.-If you don't have an immersion blender, take the soup from the pot in about 3 batches, and process (carefully) in a blender until smooth.