I love to have soup in the fall, the air is cooler, and the days are a little shorter. I also love having the delicious fall smells throughout my house: evidence that my kitchen is in use! Soup to me is a comfort food and this Butternut Squash recipe is a snap to whip up.
In your soup pot, sauté ½ sliced onion with a pinch of Thyme in butter until soft. Add a dash of salt and pepper, 2 lbs. diced butternut squash and 5 cups of chicken broth. Simmer until tender, about 30-45 minutes. Then puree whole pot of mixture and serve.
I like to reheat before serving.
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