Tuesday, June 17, 2014

Butternut Squash Soup

Recipe Author: Martha Lachmayr-Pomes





1 (2 to 3 pound) butternut squash, peeled and seeded
2 Tbsp extra virgin olive oil
1 medium onion, chopped
6 cups chicken stock (low sodium)
Nutmeg
Salt and freshly ground black pepper

Cut squash into 1-inch chunks.

In large soup pan, heat the olive oil. Add onion and cook until translucent, about 8 minutes.

Add the squash and stock, bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

Use blender or food processor to puree.

Stir and season with nutmeg, salt, and pepper.

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