I have always enjoyed eating butternut squash soup in the fall but I have never tried making it from scratch. I decided to make this recipe for my clubs' November cooking day and it was super easy to make. You start with butter, onions, and garlic in a large pot, and then you add broth, acorn and butternut squash, and all the spices. You let everything come to a boil and then add a little heavy cream. There's really nothing to this recipe, it is quick and simple. If you have leftovers you can freeze the soup and save it for later. I would recommend giving this recipe a try if you love soup and want to show off some cooking skills to your friends. They might even praise you, and you can brag about how you "just whipped it up".
What you need:
Soup 1/4 cup (1/2 stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3 14 1/2-ounce cans low-salt chicken broth 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)* 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)* 1 1/4 teaspoons minced fresh thyme 1 1/4 teaspoons minced fresh sage 1 1/2 teaspoons ground cumin 1/2 teaspoon ground ginger 1/8 cup whipping cream
For soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. * Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)*
* I use an immersion blender like the one here. I find it easier because you can just blend it all in the pot.
* The original recipe called for croutons with the soup, but I made this with biscuits
Recipe from: https://smittenkitchen.com/2006/10/the-leaf-peeps/