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Butternut Squash Soup

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Ingredients

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

Details

Servings 6

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, carrots, 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.

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