Butternut Squash Soup

Recipe courtesy Cathy Lowe

Picture of Butternut Squash Soup Recipe Photo: Butternut Squash Soup Recipe
Rated 5 stars out of 5
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  • Read 169 Reviews
Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
6 servings
Level:
Intermediate
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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

Print Recipe

Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 169 reviews

  • 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.

    people found this review Helpful.
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  • on February 02, 2012

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    So easy and so good. Added a small amount of heavy cream to it.....delicious!

    people found this review Helpful.
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  • 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!

    people found this review Helpful.
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