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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 1/4 cup unsalted butter
- 5 1/2 # butternut squash, peeled, seeded, cut into 3/4 inch cubes (about 10 cups)
- 3 cups chopped onions
- 3 medium carrots, sliced thinly
- 5 tsp. minced fresh thyme
- 7 cups (or more) low-salt chicken broth
- 1/3 cup fresh chives
- 1/4 tsp ground nutmeg
Method
- Melt butter in large pot over med-high heat.
- Add squash, onions, carrots, and thyme. Saute until squash begins to soften and brown, about 10 minutes.
- Add broth; bring to boil. Reduce heat to medium, cover, and simmer until vegetables are very tender, about 30 min.
- Cool slightly; puree with stick blender.
- Stir in chives and nutmeg; season with salt and pepper.
- Can be made 1 day ahead. Chill uncovered until cold then cover and keep chilled.
