Adapted from: Tasty Kitchen
Like every time I make butternut squash soup, I had to keep tasting and adding things until I was satisfied with the taste. For me, that meant adding cinnamon, nutmeg, half and half, and a touch of turbinado sugar. You could go in a different direction and add ginger, but I already have a recipe like that, so I wanted to try a different flavor profile with this one.
Oil For Cooking
1 whole Large Onion, Rough Chopped
4 cups Butternut Squash, Peeled And Chopped Into About 1” Pieces
2 cups Carrots, Peeled And Chopped Into About 1” Pieces
Kosher Salt To Taste
4-6 cups Vegetable Stock
Heavy Cream (I used half and half) - approximately 3/4 cup
dash or so of cinnamon
dash or so of nutmeg
Tbsp or so of turbinado sugar, to taste
In a large pot, add the oil and onion and cook over medium heat for about 5 minutes.
Add the squash and the carrots to the pot, sprinkle with kosher salt and toss with the oil and onions.
Barely cover with the vegetable stock. Simmer covered for about 20 minutes or until the vegetables are soft and tender.
Remove the soup from the heat and puree with an immersion blender or in batches in a traditional blender. Season with kosher salt to taste.
Bring the soup back to a simmer in the pot and serve hot.
Garnish with fresh-snipped chives if desired.