Butternut Squash Soup
Author: 
Recipe type: Soups and Stews
 
This soup would work just as well with pumpkin, acorn, or any other squash.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. With a stick blender (or in batches in a regular blender), blend the stock and butternut squash until smooth. Return to a simmer.
  5. Stir in heavy cream and reduce heat to low to keep warm.
  6. Meanwhile, skewer slices of chicken and season with salt and pepper.
  7. 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.
  8. 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 https://thiscookindad.com/2015/01/butternut-squash-soup/