Butternut Squash Soup
A delicious butternut squash soup.
Servings: 6
Ingredients
- 1 2-3 lb butternut squash peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 6 cups chicken stock*
- Nutmeg
- Salt and freshly ground black pepper
Instructions
- Cut squash into 1-inch chunks.
- In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
- Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
- Remove squash chunks with slotted spoon and place in a blender and purée.
- Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
- Serve.
Notes
*This soup can be made vegetarian by substituting the chicken stock with vegetarian stock.
