Thursday, October 25, 2007

Butternut Squash Soup

Here is a really simple butternut squash recipe that you can use as a base. You can add a lot of different things to this or just keep it plain and simple. Things I add sometimes are:
  • Swish Chard
  • Bacon
  • White beans
  • Parsnips
  • And more!

Butternut Squash Soup
Recipe Courtesy of Cathy Lowe

1 butternut squash, peeled Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

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. 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.


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