Butternut Squash Soup
Butternut squash soup is the perfect fall comfort food! Don’t believe me? Check out my recipe!
Ingredients:
2 to 3 pounds of butternut squash
2 tablespoons of butter or margarine
1 onion
6 cups of chicken stock or vegetable stock (broth works as well)
Nutmeg, to taste
Salt and freshly ground black pepper, to taste
Heavy cream or sour cream (optional; use non-dairy cream with meat)
Steps:
Preheat the oven to 400ºF
Cut the top and bottom off the squash, cut the squash in half, and remove seeds
Place the squash on a baking sheet and drizzle salt and pepper over the squash
Bake for 1 hour and let cool
Once butternut squashes are cool, peel off skin and cut into cubes
Chop the onion
In a large pot over medium high heat, melt the butter (or margarine if using chicken stock)
Add the onion and cook about 8 minutes, or until translucent, stirring occasionally
Add squash and stock and bring to a simmer
Using an immersion blender, blend the mixture until it becomes a puree
Stir in nutmeg, salt, and pepper, to taste
Serve in bowls; once in bowl, add drops of heavy cream or sour cream (or non-dairy cream)
