Butternut Squash Soup 12 Reviews Recipe courtesy of Ree Drummond Show: The Pioneer Woman Episode: FAQ Freezer SAVE RECIPE PRINT Butternut Squash Soup Total:45 minActive: 30 min Yield: 4 to 6 servings (2 quarts) Level: Easy Ingredients Soup: 1 tablespoon olive oil 1 onion, chopped 1 medium butternut squash, peeled and chopped 2 cloves garlic, minced 6 cups hot chicken stock 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh sage 1/2 cup heavy cream Kosher salt and freshly ground black pepper Topping: 1/4 cup heavy cream 1/4 cup sour cream ADD CHECKED ITEMS TO GROCERY LIST Directions For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
