Photo: Butternut Squash Soup Recipe
Ingredients
- 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.
Serves 6
Calories: 125
Total Fat: 5 grams
Saturated Fat: 2.5 grams
Protein: 3 grams
Total carbohydrates: 19 grams
Sugar: 4 grams
Fiber: 3.5 grams
Cholesterol: 10 milligrams
Sodium: 1044 milligrams
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By loraclm
on February 03, 2012
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Great flavor....but way too thin, I used a whole 2lbs of cubed squash. Anyone else have this problem? Maybe less stock next time.
By peter.rooney_706556
atlanta, GA
on February 02, 2012
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So easy and so good. Added a small amount of heavy cream to it.....delicious!
By katlynhaysom_13...
Yakima, WA
on February 02, 2012
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We loved loved LOVED this soup! Huge hit in my family. Even my extremely picky father enjoyed it- and his idea of veggies are french fries.
We also made changes the second time we made it. We added Yukon gold potatoes and ground sausage. SO delicious!
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