By John Riehm
Extra Thoughts: Farmer John won a Soup Competition Award with this recipe!
Food Prep: If you prefer to add protein, use browned sausage or hamburger
Ingredients:
2 Tbs. Butter
1/2 Onion, diced
2 tsp. Garlic, minced
1/2 tsp. dry Thyme
1/4 tsp. Cinnamon
1/8 tsp. Cayenne
Salt & Pepper to taste
3/4 cup Milk
1 can Chicken Broth
4 cups Butternut, peeled, seeded, cut into 1 inch cubes
Directions:
1. In large skilled, heat butter over medium heat.
2. Add onion, garlic, thyme, cinnamon, cayenne. Saute 5 min.
3. Add broth, bring to a boil.
4. Reduce to a simmer and cook until squash is tender, about 20 minutes.
5. Puree in a blender with milk until smooth.
6. Season with salt & pepper.