Judy
Gold Post Medal for All Time! 677 Posts 
I make this every Thanksgiving. I make ahead and freeze it without the cream. When I am ready to serve it I add the cream. I also serve it with 3-4 soup crackers on top. I submitted that recipe as well. I double the recipe since everyone loves it and I have a big crowd. I am submitting this recipe now so interested readers can prepare it in time for Thanksgiving.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Yield: 6 servings.
Ingredients:
- 1 onion
- 2 garlic cloves
- 2 Tbsp butter
- 1 qt butternut squash purée
- 4 cups chicken broth
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cayenne pepper
- salt and pepper to taste
- 1/2 cup heavy cream
Steps:
- Chop the onion and the garlic.
- Sauté the onion and the garlic in the butter until the onion is translucent.
- Add the squash purée and the broth. Mix to combine.
- Add the spices.
- Simmer for an hour to blend the flavors.
- Taste and adjust the seasonings.
- Using an immersion blender, purée until smooth.
- You may freeze or refrigerate at this point. When you are ready to serve the soup, reheat it. Mix the cream and a few ladles of soup in a separate bowl. Then add to the main pot of soup. Mix well.
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