Wash, and peel your butternut squash. Cut from stem to tip lenght wise. Remove seeds, then cut into 1-inch chunks. In a large pot, melt butter. Add onion, and cook until translucent, about 8 min.
Add your squash chunks, and stock. Bring to a simmer and cook until squash is tender, about 20 minutes. Remove squash chunks with a slotted spoon, place in blender, and puree. Return blended squash to pot.Stir in nutmeg, and season to taste.Serve
Serving
Suggestions
Top soup with sour cream, yogurt, or shredded cheese
Originally Submitted
1/9/2012
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