Butternut Squash Soup with Cumin
By Pamela Manley, Keiser University
medium onions, peeled and sliced
Freshly ground black pepper
butternut squash, peeled and cut into1-inch cubes
chicken stock, as needed
In a large sauce pan, heat the olive oil then add the onions. Cook, stirring occasionally, until onions are translucent.
Add the cumin, thyme, salt, and pepper. Stir to combine.
Add the squash and stir to coat. Cook over medium heat for approximately 10 minutes or until squash has begun to brighten in color.
Add the chicken stock and bring to a boil. Reduce to a simmer. Continue to cook until squash is tender and easy to mash with a fork.
Remove the pot from the heat. Using a hand-held blender, purée soup - be careful of splashes - the soup is very hot!
Once puréed, add butter, brown sugar, and heavy cream. Adjust for flavor with salt, pepper; soup can be thinned with additional hot stock.
Serve hot. Garnish with a dollop of sour cream, if desired.
Serving size: 1/8 of a recipe (12.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.