Butternut Squash Soup

2 tsp. extra virgin olive oil
1 1/4 cups chopped onions
1 butternut squash (about 3 lbs. peeled and diced)
2 tsp. fresh sage, minced
1 tsp. fresh thyme, minced
1/4 tsp. freshly ground black pepper
5 cups chicken broth
1/3 cup buttermilk
1 tbsp. liquid honey


1. In a large saucepan,heat oil over medium high heat. Add onions and cook, stirring, for 5 to 6 minutes or until softened.

2. Stir in squash, sage, thyme, pepper and broth. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 35 minutes or until squash is very tender.

3. Working in batches, transfer soup to food processor (or use immersion blender in pot) and puree until smooth. Return soup to pan (if necessary). Warm over medium heat, stirring, for 1 minute. Whisk in buttermilk and honey, heat for 30 seconds. Serve.

 

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