Butter-Me-Up Squash Soup

Squash Soup
Squash Soup

Corporate Chef Jeremy McLachlan's thick, rich soup with tons of flavor is perfect for a chilly Fall. Super easy, quick, and a great way to use squash. An instant hit at the restaurant as well as the home.

Butter-Me-Up Squash Soup

Serves 4


1 onion, chopped
4 cups chicken stock
1 butternut squash, peeled, seeded and chunked
1 tablespoon chili powder
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup cream
1/4 stick (or tab) of butter
1 dash salt and pepper
1 part sour cream on top

  1. Heat the onion and the chicken stock in a saucepan on medium high heat for 10 minutes.
  2. Add the squash, cinnamon and nutmeg and cook for 15 minutes on medium-heat or until the squash is cooked.
  3. Blend with a hand blender.
  4. If you do not have a hand blender then you can use a regular blender, but set the soup aside for 30 minutes so it will cool down enough to blend without burning yourself.
  5. Add cream and bring to a simmer.
  6. Season with salt and finish with a tab of butter to add some richness.
  7. Serve with a dollop of sour cream.
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