butternut squash soup

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Butternut Squash Soup

Soups & Salads

Butternut Squash Soup

This might be the ultimate vegetable soup — thick and comforting with vibrant flavor and color. Here’s how to perfect it, then make it your own.

Ingredients

one 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
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 and season with nutmeg, salt, and pepper. Serve.

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