By request: Creamy Butternut Squash Soup

Here you go, MeemsDream. :) I saw this on Good Morning America not too long ago and made it. It was the best soup I've ever had :)

CREAMY BUTTERNUT SQUASH SOUP

2 pounds butternut squash, peeled and cut into chunks
4 cups chicken stock (or other stock) (Swanson has a no MSG chicken stock now in a paper container).
1 1/4 cups heavy cream
2 tablespoons butter
salt and freshly ground black pepper, to taste
1/4 teaspoon cayenne pepper, or to taste
about 1 tablespoon sugar (optional)....[I didn't use sugar in mine]
sauteed or grilled shrimp or mushrooms, optional [I didn't use either of these]
several chives, cut into 1-inch pieces....[yum]

Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes, or until the squash is very tender.

Cool a bit, then puree the mixture in a blender. [I used a blending stick, worked fine.] (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

Return the puree to the saucepan and turn the heat to medium-low. Stir in the heavy cream, butter, salt, pepper, and cayenne. Cook, stirring until heated through (do not boil), then taste and add sugar and more seasoning, if necessary. Keep warm over low heat.

Serve the soup with a few cooked shrimp or mushrooms, if you like, and chives.


Don't forget some crusty artesian bread. Wonderful on a cold night.....warms the body and the soul.

:) Kathy