Ingredients
- 25 mL (2 tbsp) vegetable oil
- 1 large onion, chopped
- 1 L (4 cups) butternut squash, coarsely chopped
- 1 L (4 cups) chicken broth*, chopped
- 2 mL (1/2 tsp.) salt
- 2 mL (1/2 tsp.) pepper
- 125 mL (1/2 cup) 15% whipping cream
Preparation
Heat oil in a large saucepan over medium heat. Cook onion, stirring frequently, until translucent, about 3-5 minutes. Add squash; cook, stirring, for 5 minutes. Pour in broth and bring to a boil. Cover and simmer over low heat until squash is tender, about 25 to 30 minutes. Purée the soup in a blender and return to the saucepan. Add salt, pepper and cream; heat through without boiling, then serve.
*Commercial broths are available. But be careful! They contain a lot of salt. Canned broths generally contain less salt than concentrated liquid preparations and powders. If this type of stock is used, do not add salt to the recipe.