Autumn Butternut Squash Soup
Cooking with Magnolia Table: A Collection of Recipes for Gathering by Joanna Gaines & Marah Stets
Prep: 15 minutes | Cook: 35 minutes | Cool: none
8 tablespoons (1 stick) salted butter
1 garlic clove, minced
1 small white onion, cut into 1/4 -inch dice
2 1/2 pounds peeled butternut squash, cut into 1/2-inch chunks
One 32-ounce box chicken broth or 4 cups Homemade Chicken Broth (page 216)
1 teaspoon ground nutmeg
1 teaspoon kosher salt, or as needed
1 teaspoon ground white pepper
1/2 to 1 cup heavy cream, plus about 3 tablespoons (optional) for garnish
Toasted Pepitas (page 114; optional)
1. In a large soup pot, melt the butter over medium heat. Add the garlic, onion, and squash and sauté until the onion is translucent and tender, about 10 minutes.
2. Add the broth, nutmeg, salt, and white pepper. Increase the heat to medium-high and bring to a rolling boil. Reduce the heat and simmer until the squash is very tender, about 25 minutes.
3. Stir in as much cream as desired.
4. Use an immersion blender to blend the soup until it is smooth and velvety. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the little steam vent in the lid.)
5. Ladle into bowls and top each with, as desired, a drizzle of heavy cream and/or toasted pepitas.
Makes 6 servings