Butternut Squash Soup

In-season butternut squash is a must, with just 4 more ingredients (plus a little salt and pepper), you can easily turn it into an elegant soup to serve before your holiday meal.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 157

Ingredients:
1 2-3 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


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