Butternut Squash Soup [View all]
Last edited Tue Jan 7, 2014, 02:13 PM - Edit history (1)
I think I've posted this here before but just in case, this is a great recipe, very tasty, very cheap and great for cold winter days.
Butternut Squash Soup
Ingredients:
1 (2 to 3 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
2 Tbsp unsalted butter
1 medium onion
6 cups chicken stock (veggie stock is fine)
Nutmeg
Salt and freshly-ground pepper
Directions:
In large pot, melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a boil, reduce heat and simmer until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in blender and puree (you'll have to add liquid from the soup to keep the blender blades moving). Return blended squash to pot. Stir and season with nutmeg and cook on a simmer for about 30 minutes.
= new reply since forum marked as read
