Ingredients

1/4 cup butter (or a combination of butter and olive oil)
1 onion, diced
3 cloves of garlic, minced
4 cups butternut squash (approximately 1-1/2 pounds of squash)
4 cups acorn squash (approximately 1-1/2 pounds of squash)
5-1/2 cups vegetable stock
2 teaspoons fresh thyme, minced
2 teaspoons fresh sage or marjoram, minced
1/4 cup cream
2 teaspoons sugar
salt and pepper

Cooking Instructions

Melt the butter (or butter and olive oil) in a large soup pot over medium heat. Add the onion and cook for about 5 minutes. Add the garlic and cook for another 2 minutes until both the onion and garlic are tender. Add the squash, stock, and herbs, and bring to a boil. When it reaches a boil, reduce the heat, cover, and simmer until the squash is very tender (about 20 minutes).

Working in batches, puree the soup in a blender. Return the soup to the pot. Stir in the cream and sugar and allow the soup to heat through without boiling. Season with salt and pepper and serve.

Makes 6 to 8 servings

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recipe courtesy of elliemay.com