A warm creamy soup made from butternut squash. A perfect way to embrace the start of the fall season.
INGREDIENTS (for 6 servings):
- 2 tablespoons butter
- 1 large onion, diced
- 1 1/2 pounds butternut squash, cut into 1-inch cubes
- 2 cups water
- 2 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
- 1 cup half-and-half
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- sour cream, if desired
In large saucepan, melt butter. Add onion and saute until onions are slightly softened, about 2 minutes. Add squash, water and bouillon granules. Cover saucepan and bring mixture to a boil. Reduce heat and simmer 20-25 minutes or until squash is fork tender. Remove mixture and let cool for 15 minutes.
Place squash mixture into food processor or blender ( in several small batches, if necessary) and process until smooth. Return pureed squash to saucepan. Add half-and-half, all-spice, salt and pepper. Heat over medium heat, stirring constantly, until warmed through. Ladle soup into warm bowls and serve. If desired, place small dollops of sour cream in a circular fashion on top of soup. Gently run a toothpick through sour cream to create a swirled effect.