Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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