Ingredients

Servings: 8

3
tablespoons
olive oil

3
medium
medium onions, peeled and sliced

1
tablespoon
salt

Freshly ground black pepper

1
tablespoon
ground cumin

1
sprig
fresh thyme

3
pounds
butternut squash, peeled and cut into1-inch cubes

3
cups
chicken stock, as needed

2
tablespoons
butter

1
tablespoon
brown sugar

1
cup
heavy cream

Directions

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.

Nutrition Facts

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.