48ounces (3 pounds)peeled and cut butternut squash
214.5 ounce canslow-sodium chicken broth
garlic herb goat cheese, crumbled
roasted and salted pepita seedshulled pumpkin seeds
balsamic vinegar or glaze
In 4-quart pot or larger add oil, onion, garlic, salt and pepper cook over medium heat for a few minutes or until softened.
Add thyme bundle, butternut squash and chicken broth. Bring to boil, reduce heat to simmer. Simmer uncovered for 20-25 minutes or until squash is very soft.
Remove thyme bundle. Puree soup using hand blender (immersion blender) or in batches in a regular blender. Add cream to soup and keep warm (don't boil). Taste for seasoning, add additional salt if desired.
Instead of a thyme bundle you can add 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme.If soup gets too thick, you can thin with additional broth or water.Keeps well in the refrigerator or freezer.
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Savory Butternut Squash Soup https://www.epicuricloud.com/?p=7597 November 5, 2019