Butternut Squash Soup

Butternut Squash Soup

Yield: 6 servings


  • 1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter

  • 1 medium onion, chopped
6 cups chicken stock

  • Salt and freshly ground black pepper


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 and season with nutmeg, salt, and pepper. Serve

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