Easy Butternut Squash Soup Recipe
1/2 sweet onion, diced
4 tablespoons butter
6 cups butternut squash, peeled and cubed
3 cups chicken stock
1/2 cup heavy cream
1 teaspoon dried tarragon
Melt the butter in a large saucepan. Add the diced onions and cook until they are tender and translucent. Add the squash, chicken stock, salt and pepper to taste and bring to a boil. Reduce the heat and simmer for 20 minutes until the squash is tender.
Using an immersion blender, puree the mixture until smooth. Stir in the heavy cream and season with tarragon. Add additional salt and pepper as needed.
Makes about 6 servings.