Pureed Squash Soup



  • 6 tablespoons butter
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 tablespoon chopped thyme
  • 1 russet potato, peeled and cut into 1 inch cubes
  • 2 14 1/2 -ounce cans low sodium chicken stock
  • 2 12-ounce packages frozen winter squash, thawed
  • 1 cup heavy cream
  • 1/2 teaspoon nutmeg
  • Salt


  1. Melt 4 tablespoons of butter in a large pot over medium heat. Add the garlic, onion and thyme and cook until onion is translucent, about 3 or 4 minutes.
  2. Add the potato and the chicken stock and bring to a simmer. Continue simmering until potato is cooked through.
  3. Add the frozen winter squash and cook until heated through.
  4. Transfer soup in batches to a blender and puree until smooth. Add back to the pot and bring to a simmer to heat through. Add the heavy cream, nutmeg and season with salt to taste.