This soup is great for cold, rainy days. It’s perfect for hotter summer days as well, just serve it cold! I like to top mine with bacon bits or croutons. Either way, it’s delicious!
Ingredients:
- 2 lbs butternut squash or kabocha, peeled and cut into chunks
- 4 cloves garlic, crushed
- 1 medium sized yellow onion
- 1 tbsp grated ginger
- 2 tsp chicken bouillon
- 2 tsp salt
- 1/2 tsp pepper
- 2 cups water
- 1/4 tsp nutmeg
- 1 cup half and half
- Bay leaves
Directions:
- In a heated pot, add the oil. Saute the garlic and onion until soft.
- Add the ginger and the chopped squash. Saute for a few minutes.
- Add the chicken bouillon, salt, pepper, water and nutmeg. Simmer until the squash is tender.
- Using a handheld blender, puree the soup until smooth with no lumps.
- Add half and half cream, and simmer for 5 minutes.
- Season with salt and pepper to taste!
