Williams-sonoma Butternut Squash Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• 1 yellow onion, chopped
• 2 inches piece ginger, peeled and grated
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 butternut squash, about 4 lbs total weight, peeled and cut into chunks
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups vegetable broth
• 1/2 cup sour cream
• fresh chives or flat leaf parsley, chopped for garnish

Recipe

• 1 saute the vegetables. in a frying pan over medium heat, melt the butter. add the onion and saute until softened, about 5 minutes. add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
• 2 cook the soup. put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. pour the contents of the frying pan over the squash and add the broth. cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
• 3 finish the soup. using a blender or food processor, working in batches, process the squash mixture to a smooth puree. return the soup to the slow cooker to keep warn until serving. season to taste with salt and pepper. ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.