Now that is is fall, I am starting to make soups again. One of my favorites is Butternut Squash Soup. I adapted this recipe from the Americas Test Kitchen. When I made it, I subsituted whole lactose free milk for the heavy cream. It makes it easier to peel the squash in you warm them in the microwave until just hot to the touch.
2 tablespoons unsalted butter
1 onion, chopped fine
3 pounds butternut squash, peeled, seeded and cut into 1 1/2 inch chunks
5 cups low sodium chicken broth
2 sprigs of thyme
pinch of nutmeg
1/2 cup heavy cream
salt and peeper to taste
1. Melt the butter in a large Dutch oven over medium heat. Add chopped onions and cook until soft. Stir in squash, broth, thyme, and nutmeg. Bring to a simmer, cover, and cook until the squash in tender, about 20-25 minutes.
2. Remove thyme sprigs and puree in a blender until smooth.
3. Return soup to the pot and stir in the heavy cream. Season with salt and pepper. Enjoy!