Saturday, November 9, 2013

Butternut Squash Soup

Serves 6-8
  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 TBS unsalted butter
  • 1 medium onion, chopped
  • 4 C chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper
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 boil, then simmer and cook until squash is tender, about 15 to 20 minutes. 
Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. 
Stir and season with nutmeg, salt, and pepper. Serve.

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