Butternut Squash Soup
Prep Time
10-15 min
Cook Time
20 min
Serves
6-8
Ingredients
- 3/4 cup Guida’s Dairy Heavy Whipping Cream, divided
- 4 Tbsp butter
- 2 oz onions, diced
- 10 oz celery, diced
- 1 oz carrots, diced
- 4-8 cloves of garlic, minced
- 1/2 cup all-purpose flour
- 6 oz butternut squash, cubed
- 3 cups chicken stock or broth
- 1 Tbsp dark brown sugar
- 1 tsp Kosher salt
- 1 tsp ground black pepper
- 1 tsp grated cinnamon
How to
- Melt butter in a large pot over low to medium heat.
- Add onions, celery, carrots and garlic, stirring occasionally until vegetables are soft and tender. Add butternut squash.
- Sauté until heated.
- Whisk in flour, stirring to avoid lumps. Add chicken stock, a third at a time, simmering until thickened before adding more.
- Cook until all ingredients are tender. Puree soup using a blender. Add brown sugar and 1/2 cup heavy cream. Adjust flavor to taste with salt and pepper.
- Whip remaining 1/4 cup cream and add cinnamon. Ladle soup into bowls, garnishing each with a dollop of flavored, whipped cream.
