Over the weekend, we enjoyed a soup that I had never made before. it was very good, but I wish that I would have had more squash to add to it to make it a little thicker. If I made it again, here’s the recipe I would use.
Butternut Squash Soup
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tbsp butter
- 1 medium onion, chopped
- 4 cups chicken stock
- Nutmeg to taste
- Salt and pepper to taste
In large pot melt butter, add onion and cook until translucent.
Remove squash chunks with slotted spoon and place in a blender to puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Enjoy!