Butternut Squash and Thyme Soup

Spreading good tastes/butternut squash and thyme soup

It’s snowing today…and I’m lovin’ it!

Seriously I am!

This lack of a real canadian winter was starting to creep me out…

Above zero temps,  green grass, the bunnies hopping around my lawn at night…

It just didn’t feel right.

Then finally we had some fine severe cold days last week…but still no white stuff…until last night…

All is well now, back to the way it should be!

Oh, but just so we are clear…

I dont need the white stuff to stick around for too long…couple days max…and then we can move on to spring please.

But for today, soup makes a perfect meal.

This recipe is my go to when I’m craving a bowl.

Simple, easy, smooth and delicious…

Make it for dinner tonight!

Enjoy💜

BUTTERNUT SQUASH AND THYME SOUP

Spreadinggoodtastes.com/butternut squash soup

*serves 4

*recipe created by Mary Grace

Ingredients:

1 medium size squash
1 tbsp olive oil
1/2 tsp dried thyme or a few sprigs fresh thyme
Salt and pepper
1 tbsp butter
1 small onion, chopped
1 tbsp flour
4 chicken broth/stock (or vegetable broth)
1/4 cup whipping cream
1/8 tsp ground nutmeg
Pinch of thyme
Salt and pepper to taste
Finely chopped parsley for garnish
Grated parmesan to taste
Twistos crackers or croutons for garnish

Butternut squash soup/spreadinggoodtastes.com

Directions:

Cut the squash in half lengthwise and scoop out the seeds.

Place cut side down on a lightly oiled baking sheet and roast in oven at 400F for 20 minutes.

Turn squash over, drizzle with oil, salt, pepper and thyme, then return to oven for 20 more minutes.

Remove, cool for 5 minutes then scoop out flesh and set aside. (you can prepare the squash they day before to this point if you wish and refrigerate until needed)

In a medium pot melt butter over med-high heat.

Add chopped onion and saute until soft, about 3 minutes.

Add flour and cook, while stirring, 2 more minutes.

Add a bit of broth and stir until thickened, then continue adding more broth a bit a a time.

Add butternut squash and stir.

Turn down heat to low, cover and cook 20 minutes.

Using an immersion blender puree soup until smooth.

Add cream, nutmeg and thyme and puree for a few more seconds until well combined.

Taste and adjust seasonings if needed.

Serve in bowls, topped with parsley, parmesan and a few croutons.

 

 

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