Originally published on March 23, 2010
Another classic soup for a cold winter or fall day! This one combines deliciously sweet flavours with salty and deep flavours. All for one perfect bowl of wonderfulness! This soup freezes beautifully, so you can make a huge batch of it and freeze it for another cold day. For some reason though, my kids gobble this one up the day I make it and won’t touch it when it comes out of the freezer. It’s a mystery to me, I can’t tell a difference.
Ingredients:
1 butternut squash, peeled, seeded, and diced
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
6 cups chicken broth
2 cups milk
1 teaspoon nutmeg
1 teaspoon cloves, ground
Pinch of coarse salt and ground pepper
1 tablespoon dried parsley
Directions:
1.) Place olive oil in a large heavy pot set over medium heat. When oil is hot, add onion and garlic and saute for about 5 minutes. Then add diced squash and cook for about three minutes.
2.) Add chicken broth, cloves, nutmeg, salt and pepper and turn heat to medium-high. Allow to cook for approximately 20 – 30 minutes, until squash is very tender and falling apart.
3.) When ready, transfer to food processor and puree until smooth. Transfer back to soup pot and heat up to boiling. Once boiling, turn down to medium-low. When soup has cooled down, add milk and heat until just heated through.
4.) Once milk is heated through, remove from heat and sprinkle top of soup with fresh or dried parsley flakes.
5.) Serve and enjoy!