Prep time: 30 min | Cook time: 30 min | Ready In: 50 min
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
2-inch piece of ginger, chopped
4 garlic cloves, chopped
6 cups butternut squash
3 thyme sprigs
6 cups chicken broth
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground pepper
1 cup heavy cream
Heat a large pot over medium high heat. Add the olive oil and the onion, ginger and garlic. Cook 2-3 minutes. Add the squash, thyme and broth. Bring to a boil. Stir in the cinnamon, nutmeg, and pepper, then reduce the heat and simmer, uncovered, stirring occasionally until the squash is tender, around 20 minutes.
Discard the thyme. Then using a blender, puree the soup until smooth. Stir in the heavy cream and heat through. Serve with a swirl of heavy cream and a sprinkle of chopped fresh thyme for garnish.
