WNCN Today reporter Bianca Spinosa says her mother makes a delicious butternut squash soup for Thanksgiving and during the winter season.
What You'll Need:
- 1 butternut squash (approx 2 lbs) peeled, seeded, and cut into 1 inch pieces
- 1 1/2 cup of chicken broth
- 1 1/2 cup of water
- 1 tbs of unsalted butter
- 1/4 cup of light brown sugar
- 1/4 tsp of salt
- 1/8 tsp of pepper
- Dash of cinnamon, nutmeg, and ginger
- 1/2 cup of heavy cream
In a medium saucepan add the chicken broth, water, and squash. Bring to a boil then reduce the heat to medium and simmer for 20 minutes or until the squash is tender.
Remove the saucepan from the heat and let it cool for 5 minutes.
Transfer the mixture into a food processor and purée it until it is smooth. Be careful when pureeing hot liquids. Make sure the cover is on and the top is covered with a hand towel. Return the pureed mixture to the saucepan.
On low heat add the butter, brown sugar, cinnamon, nutmeg, ginger, salt, and pepper. Stir and cook for approximately 10 minutes.
Add the heavy cream and stir. Soup is ready to serve.