Sweater weather is here and we're making soup! Butternut squash soup is just what you need on a chilly autumn day.
First prepare the butternut squash. Carefully cut small slits on either side of the squash, then place onto a microwaveable plate and heat for 3-5 minutes until the skin of the squash has softened, which makes it easier to cut.
Remove squash from the microwave and let it rest for 1 to 2 min, or until it’s cool enough to handle. For peeled squash, remove the skin with a peeler or knife, then slice the squash in half lengthwise and discard the seeds with a spoon.
Proceed to dice the squash into small to medium pieces for faster cooking.
In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add garlic and onion, cook until softened, about 3-5 minutes. The onions will begin to get translucent.
Add diced butternut squash, chicken broth, salt, pepper and cayenne pepper. Bring to a boil then cover and simmer for 25-30 minutes until squash is softened. This gives the flavors enough time to come together.
Turn off the heat and let it cool for a few minutes then carefully pour half of the contents of pot into a blender.
Carefully blend half the soup at a time to prevent hot over spill, blend until smooth. If the soup has cooled too much reheat the blended soup in a pot and bring back to a simmer.
Serve in bowls with thyme leaves if desired and Enjoy!