Saturday, October 15, 2011

Butternut Squash Soup

I love butternut squash and look forward to making butternut squash soup each fall.  This simple recipe is a great weeknight dinner.

Butternut Squash Soup

1 butternut squash, peeled, seeded, and cubed
2 tbsp butter
1 onion, diced
6 cups chicken broth

In a large pot, melt butter.  Add onion and cook until translucent.  Add squash and broth.  Bring to a boil, reduce to a simmer and cook until squash is tender, about 20 minutes.  Remove squash with a slotted spoon and place in a bender and puree.  Return blended squash to pot.  Stir and season with nutmeg, salt, and pepper.


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