Soup - Butternut Squash Soup

By PamCallan

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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 puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Serves 6

Calories: 125

Total Fat: 5 grams

Saturated Fat: 2.5 grams

Protein: 3 grams

Total carbohydrates: 19 grams

Sugar: 4 grams

Fiber: 3.5 grams

Cholesterol: 10 milligrams

Sodium: 1044 milligrams