Butternut Squash Soup


Yields: 6 servings
soup, squash


  • 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


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.