- 3 tbsp butter
- 1 medium onion
- 2 garlic cloves, sliced
- 1/2 tsp dried thyme
- 1/4 tsp ground cinnamon
- 1/8 – 1/4 tsp cayenne
- coarse salt, to taste
- 1 large butternut squash (4 lbs)
- 1 can (14 ounces) reduced sodium chicken broth
- 1 cup half & half milk
- Sour cream, for serving
Pre-cook squash. Bake 350 F for 35-40 minutes, until tender enough to easily chop into cubes.
Saute onions in butter with garlic, thyme, cinnamon and cayenne.Cook until onions are soft. Season with salt. Add cooked squash, broth, 3 cups of water, and half & half milk. Bring to a boil and reduce heat to a simmer. Cook until squash is very tender. Puree in a blender.
Mix in a dollop of sour cream in each bowl and serve.
Note: For a different flavour, use nutmeg or cloves instead of cinnamon