Butternut Squash Soup
By gilligan1963
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Tilapia Enchiladas 0/5 (0 Votes)
- Mango Smoothie- Jugo Juice 0/5 (0 Votes)
- Cheesy Zucchini Boats 0/5 (0 Votes)
Review this recipe