Fall is a perfect time to make this soup, when butternut squash is plentiful, fresh and sweet. I suggest staying away from packaged pre-cut squash, which lacks good flavor. Check out my Fresh Tip for how to make a vegetarian option and these awesome croutons.
Butternut Squash Soup
Soy Free, Nut Free
MELT butter in large pot over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add squash, broth, thyme, and nutmeg; bring to a simmer. Cover; cook about 20 minutes or until squash is tender.
REMOVE thyme sprigs and puree soup in batches in blender (such as a Vitamix).
RETURN to pot; stir in cream. Season with salt and pepper; heat thoroughly. Serve with croutons, if desired (See Fresh Tip).
To trim squash, cut straight across the top and bottom with sharp knife, then peel with a sharp vegetable peeler.
Make Homemade Croutons: Heat oven to 350ºF. Stir 3 tablespoons of extra virgin olive oil, 1/4 teaspoon salt and 2 minced garlic cloves in large bowl. Stir in 4 cups of 1/2-inch bread cubes. Spread onto baking sheet; bake 18 to 20 minutes or until light golden brown.
This soups freezes well.
MAKE IT VEGETARIAN
Prepare using vegetable broth.