Butternut Squash Soup
Simmer butternut squash in broth with buttery, sauteed onions, then puree and season. Serving up the flavors of fall simply couldn't be easier. Dovetailing Tip: Peel and cut up an additional 1 1/2 pounds of butternut squash to use in Roasted Butternut Squash Salad on day 4.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 157
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 157
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
Directions:
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.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
