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Butternut Squash Soup

Ingredients:

1 butternut squash, peeled

2 tablespoons unsalted butter

1 onion, chopped

32oz chicken stock

Pinch of nutmeg

Salt and Pepper, to taste

 

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. 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.

 

 

DW 06.14.07

 

 

 
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