French Squash Soup
This is squash soup at its most simple and delicious.
Ingredients
1-2 butternut squash
4 tbsp butter
1 yellow onion, sliced thinly
1/4 tsp nutmeg
6 sprigs thyme
1 cup dry white wine or hard cider
8 cups water or stock
1 cup heavy cream
Method
- Heat oven to 350F
- Cut the squash in half lengthwise and place cut side down on a foil-lined baking sheet
- Bake squash until it collapses when pushed with a finger
- In a soup pot heat the butter over medium heat
- Add the onion, nutmeg, and sprigs of thyme with a big pinch of salt and sweat until soft
- Add the wine and let reduce by half
- When the squash is cooked, remove from the oven and let cool until easy to handle
- Remove the seeds from the cavity and then scoop the squash away from the skin and add to the soup pot
- Add the stock and bring to a boil
- Remove from the heat and blend until silky smooth
- Taste and adjust seasoning
- Add cream and serve
