Butternut Squash Soup
Author: Brian
Recipe type: Soups and Stews
- 4 cups diced butternut squash (about 2 medium squash)
- 4 Tbsp olive oil, divided
- salt and pepper
- 4 cups chicken stock
- 1 tsp fresh thyme
- 1 cup heavy cream
- sour cream
- roasted, salted pumpkin seeds
- 2 chicken breasts, sliced lengthwise
- Preheat oven to 350.
- Spread butternut squash onto a sheet pan and toss with 2 tbsp olive oil, salt, and pepper. Roast in the oven for 20 minutes or until tender.
- In a large soup pot over medium heat, combine roasted butternut squash, stock, thyme, and additional salt and pepper to taste. Bring to a simmer.
- With a stick blender (or in batches in a regular blender), blend the stock and butternut squash until smooth. Return to a simmer.
- Stir in heavy cream and reduce heat to low to keep warm.
- Meanwhile, skewer slices of chicken and season with salt and pepper.
- On a grill, grill pan, or other shallow pan over medium-high heat, add remaining oil and cook chicken 3-5 minutes per side or until cooked through.
- Serve soup with a dollop of sour cream, a sprinkle of pumpkin seeds, and a skewer of chicken. Enjoy!!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/01/butternut-squash-soup/
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