Butternut Squash Soup

By Barrie McCorkle
Published on: January 19, 2018

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If you’re looking for an incredible “warm me up” recipe, this is it. This is absolutely one of my top 3 favorite soups, period. It’s smooth but has nice texture and a kick of spice making you want more and more. It goes well with chicken, steak, fish, salad or by itself. The best part is that you can freeze what you don’t eat (if there is any left), and it’s almost better reheated. For an even better flavor and presentation I also recommend to sprinkle a little crumbled goat cheese on top before serving.

 

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.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is VP of Strategic Partnerships for Portal, as well as the President of Bear Essentials, his executive life coaching firm.

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