Creamy Butternut Squash Soup with Nutmeg

This is the most simple yet mind-blowingly tastiest winter soup you could possibly brew up. Butternut squash is pleasantly ripe this time of year. Paired with the right ingredients, in minutes you'll have an ambrosial bowl of rich & creamy soup!

Start with one or two Butternut squash. Wash, knife off their hard outer peels, and chop into large pieces. Dump into a pot, fill with water, and boil until soft! Easy peasy!

To obtain that rich filling taste, you have to have chicken stock/broth as your soup base! For creaminess, heavy cream is the best way to go. Perhaps milk or half-n-half willsuffice as well.

Next, grab a yellow onion and dice.

Then saute the onion in a bit of olive oil until glassy and soft. Combine with the cooked squash in a blender.

Add some chicken stock/broth, but not too much. Blend and continue to pour until you've reached the desired consistency. Keep in mind you'll be adding heavy cream, so the consistency can be rather thick.

Nearly finished. Pour the puree back into the pot and turn up the heat. Season with salt and pepper.

Next, stir in enough heavy cream to reach the desired consistency of your soup. Feel free to taste at this point. I was so impressed!

Continue stirring and add a few dashes of nutmeg.

You may place a dabble of sour cream for taste, or sprinkle with dried parsley leaves, or both. 

All finished! Slurp it down with a side of crackers! It's dreamily good.

Enjoy~!