Butternut Squash Soup

This flavor of the butternut squash is highlighted by a pinch of nutmeg in this easy, classic recipe.
Total:1 hr
Prep:20 min
Cook:40 min
Yield:6 servings
Level:Intermediate
Nutrition Info Healthy

Ingredients

One 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.

Categories: Butternut Squash Soup ,VegetableSoup,Butternut ,Squash,Soup ,Vegetable,Healthy,Vegetarian,American,Chicken,Poultry

Butternut Squash Soup