Butternut Squash Soup
September 30th 2017
DYK (Did You Know):
Butternut squash is rich in an array of vitamins, minerals, antioxidants and fiber! It not only tastes great, but is also low in calories, and surprisingly filling.
One 2- to 3-pound organic butternut squash - peeled
2 tablespoons unsalted butter
1 medium organic onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper
Yield: 6 Servings
Make it Vegan & Vegetarian Friendly: Substitute chicken stock for vegetable stock.
Tip: For added flavor, top soup with a dash of paprika and fresh rosemary.
1. Cut squash into 1-inch chunks.
2. In large pot
melt butter. Add onion and cook until
translucent, about 8 minutes.
3. Add squash
and stock. Bring to a simmer and cook until
squash is tender, about 15 to 20 minutes.
4. Remove squash chunks with slotted spoon
and place in a blender and puree.
blended squash to pot. Stir and season with
nutmeg, salt, and pepper. Serve.