Butternut Squash Soup

Details

Yields: 6 servings
soup, squash

Ingredients

• 1 2-3 lb butternut squash, peeled and seeded
• 1 medium onion, chopped
• 2 tbsp unsalted butter
• 6 cups chicken stock
• nutmeg
• salt and pepper

Directions

Cut squash into 1-inch chunks. In a large pot, melt the butter. Add the onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, roughly 15-20 minutes. Remove squash chunks and puree. Once pureed, return to pot and season with nutmeg, salt, and pepper to taste.