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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
4 cup(s) acorn squash 1 cubes |
1/4 cup(s) butter |
4 cup(s) butternut squash 1 cubes |
4 cloves minced garlic |
1 1/4 teaspoon(s) finely chopped fresh sage |
1 1/4 teaspoon(s) finely chopped fresh thyme |
1/4 cup(s) heavy whipping cream |
1 large onion finely chopped |
3 can(s) low-sodium chicken broth (14.5 oz. size) |
Directions:
1. Melt butter in large pot over medium heat. Add onion and garlic and saut until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
2. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
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