Yummy Butternut Squash Soup

As fall is arriving and the wind and rain picks up I am craving warmth and homemade soup.  This happens to be my favorite and compliments of Candy Thayer, my dear friend.  It is so easy to make and uses really simple ingredients.  I literally whipped it up in about 1/2 an hour.  I vary slightly from Candy's but this is all her!

Missing Onion& butter in photo!

Recipe Via Candy:

Ingredients:                                                                                                                                                  Butternut squash – I buy pre-cut cubed ones from whole foods, I am lazy…                                                     Chicken stock                                                                                                                                                              Onion                                                                                                                                                                       Garlic gloves                                                                                                                                                       Butter                                                                                                                                                                           Heavy whipping crème OR half & half                                                                                                                    Salt / pepper to taste                                                                                                                                               Cayenne pepper id you like kick                                                                                                                         Nutmeg                                                                                                                                                          Cinnamon

Chop up 1 large onion and cook in a large pot with a little olive oil till the onions are soft, stirring often. The longer you cook them the sweeter and more depth of flavor they will have.

Peel and cut squash into 1 inch pieces.  The smaller you cut them, the faster they will cook.  Add organic chicken stock till it reaches about 1/2 inch below the level of the squash.  You can always add more at the end if your soup is too thick.

When squash is cooked to fork-tender, add some salt & pepper, plus a tiny bit of ground nutmeg.  I never measure but it's about 1/4 teaspoon. Add about 1/3 to 1/2 stick of butter depending on how large you squash was.

Then blend up till creamy with an immersion blender.  Alternatively, you can do it in batches in the blender, but make sure to hold on tight to the lid. After everything is blended, add half & half.  Again, I never measure but I just add till I like the color and consistency.  Probably about 1/4 to 1/2 cup.  Adjust seasonings if needed, and enjoy.

My changes:

I add a bit of cinnamon and cayenne pepper as I like things to be a bit spicy.  I also do not add the half and half b/c it so good even without it! +/- 200 calories per serving - makes 6 servings.