This soup is creamy, dreamy comfort in a cup. If you’re using baked squash, keep a bag of frozen butternut on hand in case you want to add more. If you want to thin out the soup, just add a little broth. 




Ingredients 

3 tablespoons butter, melted

1 yellow onion, chopped 

1 large butternut squash, raw and cubed or cooked and cooled (or three 16 oz packages frozen butternut squash, thawed and drained) 

3 cups chicken broth 

½ to ¾ cup heavy cream 

Kosher salt and white pepper, to taste 








Directions 



If using baked squash, use a large spoon to scoop into a bowl, and set aside. 

In a large pot, cook the onions in the melted butter over medium heat, until translucent. Add squash and chicken broth, simmer  for 20-25 minutes. 

Remove from heat. Using an immersion blender, blend until smooth. Season with salt and white pepper to taste. 

Return to low heat and stir in heavy cream.