Butternut Squash Soup

Pin it! Butternut Squash Soup recipe.

Pin it! Butternut Squash Soup recipe.

Ingredients for Butternut Squash Soup

2-3 pounds of butternut squash, peeled and seeded (I recommend 3 pounds for a thicker soup)

2 tbsp unsalted butter

1 small white onion, finely chopped

6 cups chicken stock (recommend Rachael Ray's brand)

Nutmeg to taste

Salt and pepper to taste

Directions for Butternut Squash Soup

Cut squash into 1-inch pieces and chop up your onion (I prefer it minced so there aren't large chunks of onion in my soup). In a large pot melt the 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 15-20 minutes. Stick a fork in the squash pieces, if the fork can easily stab the squash it's done. Remove squash with slotted spoon and place in a blender or large food processor and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Butternut Squash Soup

Butternut Squash Soup