Butternut Squash Soup

By McLean

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, finely diced
• 2 cups chicken broth, more if needed
• 1 (17 oz.) jar butternut squash puree (Wm. Sonoma)
• Salt and pepper to taste
• Freshly grated nutmeg, to taste (I used regular)
• Finely chopped toasted hazelnuts
• 4 fresh sage leaves, finely sliced

Details

Servings 4

Preparation

Step 1

In a saucepan, over medium heat, melt the butter. Saute the onions, stirring occasionally, until they are tender and translucent, 4 to 6 minutes.

Stir in the broth and puree. Bring to a simmer, stirring, then reduce heat to medium-low. Cook, stirring, for 15 minutes. Season with salt, pepper and nutmeg.

Puree with immersion stick blender, adding more broth as need if soup is too thick.

Garnish with hazelnuts and sage. Serve immediately.