Ingredients

The following ingredients have 5 Servings
  • 2-2 1/2 cup butternut squash (cooked, cubed)
  • 1/2 yellow onion (diced)
  • 1 carrot (diced)
  • 2 stalks celery (diced)
  • 1 clove garlic (minced)
  • 1/2 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp pepper
  • 1 tsp salt
  • pinch nutmeg
  • pinch ginger
  • 1 tbsp butter
  • 3 tbsp flour
  • 4 cup chicken broth
  • 1/2 cup half and half (fat free)

Instruction

  • In a large saucepan, heat butter over medium heat. Add onion, garlic, celery and carrot. Cook, stirring occasionally until vegetables are tender, about 5 minutes.
  • Sprinkle flour over top and mix so that all of the ingredients are coated. Cook for 2 minutes, stirring frequently.
  • Add squash, broth and half-and-half. Bring to a boil. Reduce to a simmer, adding sage, thyme, paprika, cayenne pepper, black pepper, salt, nutmeg and ginger. Allow to simmer for 20-30 minutes (this will be about the same amount of time if you decide not to pre-cook your squash).
  • Remove from heat and use a ladle to scoop the mixture into a blender (I was able to fit all of mine in one batch). Puree until smooth. Serve with a dollop of sour cream or cream cheese for garnish. Season with salt and pepper to taste.