Campbell's Soup sells butternut squash soup in a box now! It is so delicious and creamy!
2 tablespoons butter
1 cup chopped sweet onion
1 clove garlic, minced
6 cups chicken broth
2 bay leaves
1/8 teaspoon ground black pepper
3 large sweet potatoes, peeled and cut into cubes (about 6 cups)
1 cup heavy cream (1/2 cup to add to soup and 1/2 cup for whipped cream)
1 cup pecans, toasted and chopped (Spread on cookie sheet and toast at 300 degrees for 15 minutes, then chop and cool.)
Heat the butter in a 6-quart pot over medium heat. Add the onions and garlic and cook until onions are tender. Add the broth, bay leaves, black pepper, and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves. Add 1/2 cup of the cream and heat through.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the pot. Cook over medium heat for 5 minutes or until hot. Season to taste. Place a dollop of whipped cream in each soup bowl on top of the soup and sprinkle with toasted pecans.
Whipped cream: Beat 1/2 cup remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form.
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