Harvest Squash Soup

• 1/2 sticks Butter
• 1 whole Onion, Small, Finely Chopped
• 2 cloves Garlic, Finely Chopped
• 32 ounces, fluid Low Sodium Chicken Broth
• 1 whole Butternut Squash, Peeled And Cut Into 1-inch Pieces
• 1 whole Acorn Squash, Peeled And Cut Into 1-inch Pieces
• 1 teaspoon Thyme, Fresh Or Dried, Minced
• 1 teaspoon Sage, Fresh Or Dried, Minced
• 1 dash Nutmeg
• 1/4 cups Whipping Cream
• 4 dashes Salt And Pepper, To Taste

1. In a pot over medium heat, melt butter. Add onion and garlic and saute until tender, about 5 to 10 minutes. Add broth, squash, thyme, sage and nutmeg and bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes or when fork inserted in the squash comes out easily.
2. Puree soup with an immersion blender or in batches with a regular blender. Stir in cream; bring to a simmer. Season with salt and pepper.

butter, onion, garlic, fluid, butternut, acorn, thyme, nutmeg, ubc, salt

Taken from tastykitchen.com/recipes/soups/harvest-squash-soup/ (may not work)