Butternut Squash Soup

     Hello!  It's Recipe Tuesday and today's recipe for butternut squash soup was adapted from from my favorite food blog, Sweet Pea's Kitchen (love her).  In the words of Christina, this soup is so rich and creamy you'll be surprised to learn that it's actually healthful - there's no cream!  The key is to use a great blender (like my Ninja) or food immersion blender to make the soup extra smooth and velvety.  This was the appetizer I served on Thanksgiving (I made it the day before and just heated it up on the stove) and had rave reviews from the family.

Butternut Squash Soup

• 2 1/2 lbs butternut squash, peeled, seeded and cut into 2" chunks
• 2 tbsp butter
• 1 onion, diced
• 4 cups vegetable or chicken broth
• 1-2 cups water
• 2 sprigs fresh thyme 
• 1 bay leaf
• pinch cayenne pepper
• sour cream
• chopped walnuts of hazelnuts

1. Place squash chunks in large microwave safe bowl and cover with plastic wrap.  Microwave 14-18 minutes, stirring halfway through, until a paring knife glides easily through.  Transfer squash colander set in large bowl; let drain for 5 minutes; reserve liquid.

2.  In large pot or Dutch oven over medium-high heat melt the butter.  Add squash, onion and 1 teaspoon of salt; cook, stirring occasionally until a brown fond forms on bottom of pot and squash pieces break down, about 10-13 minutes.

3.  Add 2 cups of vegetable or chicken broth and scrape bottom of pot to loosen fond.  Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme, bay leaf and cayenne pepper.  Increase heat to high and bring to a simmer.  Reduce heat to medium and simmer for anther 6-7 minutes.

4.  Remove pot from heat and remove and discard the thyme and bay leaf.  Working in batches, process soup in blender until smooth.  Return soup to clean pot and bring to a simmer, thinning with up to 1 cup of water to desired consistency (I prefer a thick soup so I chose not to add water). Season with salt and pepper and serve with toasted hazelnuts or walnuts and a dollop of sour cream.