Creamy Butternut Squash Soup

Sister Nancy B. made this for the Progressive dinner 2017.  It was perfect for the crisp fall weather.

She got the recipe from https://www.favfamilyrecipes.com/creamy-butternut-squash-soup/

Serves 8

• 1/4 cup butter
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp ginger freshly grated is best!
• 1 tsp nutmeg
• 1/2 tsp cloves
• Salt and pepper to taste
• 1 1/2 cups chicken stock
• 1/2 cup apple cider
• 8 cups butternut squash cut into 1 inch cubes (about 2 lbs butternut squash)
• 2 carrots sliced
• 1-2 cups heavy cream
• croutons optional
• roasted or candied chopped pecans optional

INSTRUCTIONS

1. In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
2. Add chicken stock and apple cider. Bring to a boil.
3. Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
4. Pour all the contents of the pot into a blender. Puree until mixture is smooth.
5. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
6. Pour the contents of blender back into the pot and keep warm until ready to serve.
7. After serving soup into individual bowls, garnish with croutons and chopped pecans.