Butternut Squash Soup with Blue Cheese and Pepitas for Two

Name: Butternut Squash Soup with Blue Cheese and Pepitas for Two
Yield: Serves 2
Ingredients: 1 tablespoon, extra-virgin olive oil; 1/2 large, butternut squash (1¼ pounds), peeled, seeded, and cut into 1-inch pieces (3 cups); 1 , shallot, chopped; 1 , garlic clove, minced; 1 teaspoon, minced fresh sage; 2 cups, chicken broth, plus extra as needed; 1/8 teaspoon, table salt; 1/8 teaspoon, pepper; 2 tablespoons, heavy cream; 1/4 cup, crumbled blue cheese; 2 tablespoons roasted, salted, pepitas

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By The Editors of America's Test Kitchen

Appears in Cook's Country December/January 2021

This rich, silky soup comes together in under an hour.

SERVES2

TIME55 minutes

Butternut Squash Soup with Blue Cheese and Pepitas for Two

WHY THIS RECIPE WORKS

If you went through the trouble of lugging a butternut squash home from the supermarket (or perhaps you have a leftover half in your fridge that you need to use up), make it worth your while and turn the cumbersome yet delicious vegetable i...

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