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.
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
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.