Spiced Butternut Squash Soup
Updated: Jan 4
It is starting to get cold here in Arkansas. Time to start making soups. Here is a good one.
1 large Butternut Squash, about 3 pounds
1 large Yellow Onion, sliced
1 clove Garlic, minced
4 tablespoons Canola Oil
Chicken Broth to cover, about 2 quarts
2 Cinnamon Sticks
2 Star Anise
4 whole Cloves
1 quart Heavy Cream
Salt and White Pepper to taste
Peel and seed squash, and cut into large dice. In a large Dutch oven or stockpot, sauté onion and garlic in oil until transparent. Add squash and chicken broth to cover. Tie cinnamon sticks, star anise and cloves in a cheesecloth bundle. Add bundle to squash mixture and bring to a boil. Reduce heat and simmer until squash is very soft. Remove spice bundle and puree mixture in a food processor or blender until smooth. Return to heat and add cream. Season with salt and pepper to taste.
Good Cooking, Good Eating and Good Living