Pureed Squash Soup

July 23, 2012/in Cook, Food, Soups & Salads /by kbw71

INGREDIENTS

• 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

GET COOKIN'

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.
   

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