Butternut Squash Soup

Oh man is this recipe easy!  It's a perfect soup for fall and makes me feel all warm and cozy.   Let me know what you think!

 

INGREDIENTS

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One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
1/2 cup heavy whipping cream
Nutmeg
Salt and freshly ground black pepper

 

 

DIRECTIONS
 

  • 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, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree.
  • Return blended squash to pot. Stir, add heavy whipping cream, and season with nutmeg, salt, and pepper.
Side Dishes, Soup, AppetizersMarie KellyMilford Kitchenbutternut squash, soupComment