Butternut Squash

I have always thought of butternut squash soup as a 'fall' time meal. The large squashes are scarce in Alabama. Now it is easy to get butternut squash year round. In fact I even found it at Whole Foods already peeled and cubed~ the work is done for you!



Butternut Squash Soup
2 cups cubed butternut squash
1 onion, diced
1 cup celery, diced
1 hand full fresh basil, chopped
5 cups chicken broth
a pinch of nutmeg
2 cups cream
Salt and fresh ground pepper to taste

In a large pan, combine all ingredients (except cream) and cook until squash is tender. Allow to cool. Pour into a blender and mix until smooth. Pour thickened mixture back into the soup pan. Add 2 cups cream. Slowly heat. Serve with a garnish of fresh basil and a dollop of sour cream if desired.
It may be officially spring...but a yummy bowl of butternut squash soup will warm you after sitting out at softball practice. In another month we will be hollering about how hot it is~ and about the pitching!
Y'all enjoy!
Sandi