Here’s an incredible soup that’s ready in less than an hour. It’s rich, creamy, smooth, and perfect on a Fall day. And don’t skip the toppings–they absolutely make this soup perfect.
Ingredients:
1 Tablespoon butter
3 1/2 cups fresh butternut squash, peeled and cubed
3/4 cup fresh carrot, peeled and chopped
2 large shallots, chopped
2 1/2 cups chicken broth
1/4 cup sour cream
1 Tablespoon pure maple syrup
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Kosher salt, to taste
Fresh chopped chives, fresh grated parmesan cheese, and fresh bacon crumbles, for topping
Directions:
- Melt butter in a large soup pot over medium-high heat.
- Add squash, carrots, and shallots. Sauté 12 minutes, until slightly tender.
- Add chicken broth and bring to a boil.
- Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Remove from heat and stir in sour cream, maple syrup, nutmeg, ginger and salt.
- Using an immersion blender, blend soup until smooth.
- Top with fresh chives, freshly grated parmesan cheese and bacon crumbles.
