Cream of Roasted Butternut Squash Soup

Cream of Roasted Butternut Squash Soup

1/2 cup finely chopped onions

1/2 cup finely chopped carrots

1 tablespoon butter

2 cups low sodium chicken broth

1 1/2 cups packed roasted butternut squash, *see Note

1/8 teaspoon cayenne

1/2 cup cream

salt and pepper, to taste
freshly ground nutmeg, to taste
sour cream, optional
minced fresh chives, optional

In a medium sauce pan, melt butter over medium heat and saute the onions and carrots, stirring often, for 5 minutes. Add the chicken broth, and bring to a simmer. Cover and simmer for 30 minutes.

Add the squash and cayenne and stir to combine. Heat through.
In two batches, puree the squash mixture in a blender until well pureed. Pour back into the saucepan and add the cream and season with salt and pepper to taste. LIGHTLY grate some fresh nutmeg over the top of the soup. Do NOT over do this part. You don't want to be able to really tell it's there...you will just wonder it that is what you can taste. I am talking like...maybe 1/32 of a teaspoon.

To serve, garnish with a dollop of sour cream and minced chives.
This makes 2 servings as a meal and 4 as an appetizer.

Note: I used leftover roasted squash from a previous meal. You can always use freshly cooked, and you don't have to roast it. I just had it on hand.

Yield: 4 cups