The leaves are falling from the trees and there’s no denying that winter is around the corner. This butternut squash soup is the perfect cold winter day buster. It will leave you warm in fuzzy on a day where you just can’t warm up! Kids will also love it for a quick lunch or for when they get home from school on a cold winter’s day. I love making a huge batch and then separating portion size quantities in baggies to reheat easily. Enjoy!
1 Medium Butternut Squash, peeled and cut into 1 inch cubes
2 tbsp Butter
1 Medium Onion, finely chopped
1 tbsp minced garlic
2 Celery Stalks, finely chopped
4 Cups Chicken Stock (replace with Vegetable to make this a Vegetarian soup)
1 Bay Leaf
½ tsp Marjoram
½ tsp Black Pepper
1 tsp Salt
1 Cup Heavy Whipping Cream
Cornstarch (as needed to thicken)
Melt butter in large skillet over medium heat. Saute onion, celery and garlic until vegetables are translucent. Remove from heat and set aside.
In a large saucepan add chicken stock, squash, marjoram, bay leaf, pepper and salt. Bring to a boil. Reduce heat, add cover and simmer for 20 minutes or until the squash is tender. Remove from heat.
Remove Bay leaf.
Puree the squash, stock, spice mixture and onion, celery and garlic until smooth in a food processor.
Add pureed mixture back to the large saucepan, add the heavy whipping cream and cook on medium heat for 10 minutes.
Make a cornstarch slurry and slowly add to the soup while whisking quickly. Add cornstarch until soup has reached the thickness you desire.