Delicious Butternut Squash Soup
April 26, 2010
I have made this soup twice and I absolutely love it. I am a big butternut squash fan, and if you are as well, you have to try this recipe. I use less chicken stock than the original recipe because I find it makes a thicker soup, but play around and see what you like!
Butternut Squash Soup
(originally from Food Network)
4 cups chicken stock (I use bouillon cubes)
1 medium onion, chopped
2 tablespoons butter
1 (2 pounds) butternut squash, chopped into 1-inch cubes
Salt and freshly ground black pepper
Nutmeg
In a large pot, melt the butter. Sauté the onion in the butter until it is translucent, about 8 minutes. Add the chicken stock and butternut squash, bring to a simmer. Cook until squash is tender, about 20 minutes. Remove the squash with a slotted spoon and put in blender and puree. Return to pot and flavor with salt, pepper, and nutmeg to taste.
