Butternut Squash Soup

I'm trying an experiment, to post something new every Wednesday (like the newspapers). I almost didn't make it this week, but here it is.

Butternut Squash Soup

2 T butter
1 onion, chopped fine
3 pounds butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks
5 C low-sodium chicken broth
2 sprigs of thyme
Pinch nutmeg
1/2 C heavy cream (milk might also work)
Salt and pepper

1. Melt the butter in large Dutch oven pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, thyme, and nutmeg. Bring to a simmer, cover, and cook until the squash is tender, 20-25 minutes.
2. Remove the thyme sprigs and puree the soup in batches in a blender (or food processor) until smooth.
3. Return the pureed soup to the pot. Stir in the cream. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle individual servings with more nutmeg if desired.

The soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat, adding additional water or broth to adjust the consistency, before proceeding with step 3.

My notes: This was a really pretty simple soup, easy to make and pretty tasty. Not quite what I'd call gourmet, but for a good butternut squash soup at home, this definitely hits the spot. It comes from one of my new favorite cookbooks for cooking just regular everyday, good food: The America's Test Kitchen Family Cookbook. And peeling the squash with a vegetable peeler really does work.