It’s fall and if you love soup as much as I do, you must make this recipe. It’s one that stands out from the rest and will quickly become a favorite. I like to top it off with some goat cheese and Italian parsley. Serve with your favorite grilled cheese sandwich or on its own. It’s also great to freeze. I usually make extra and freeze the leftovers for another cold day.
4 tbsp butter
1 medium white onion (chopped)
1 medium carrot (chopped)
3 medium potatoes (cubed)
1 medium butternut squash (peeled, seeded and cubed)
32 oz chicken stock
1/2 tsp cayenne pepper (can increase to 1 tsp if you like it spicy)
1 tsp thyme
3 tbsp honey
1 tbsp garlic
1 cup heavy cream
4 oz cream cheese
Melt butter in a large pot, add garlic. Cook the onion, carrot, potatoes and squash for 5-10 minutes or until slightly tender. Pour in chicken stock and bring to a boil. Reduce heat and add cayenne, thyme and honey. Cover and simmer 30 minutes.
Stir and add cream and cream cheese. Cover and simmer another 15 minutes, stirring every few minutes to incorporate the cream cheese.
Once vegetables are tender, transfer to a blender and blend to desired consistency. It comes out best if you pulse the blender so that it’s fairly smooth but still has small chunks for texture. Return to pot and serve when needed.