Butternut Squash Soup
Butternut Squash Soup
5 T. butter
1 large onion
2 lbs. butternut squash (1 small squash)
4 C. chicken broth
pinch of nutmeg
1/2 C. whipping cream – optional
salt to taste
Cut squash in half, remove seeds and fiber. Peel off skin and cut into chunks. Saute onions in butter for 5 minutes. Add squash, saute 5 minutes. Add 4 C. broth. Bring to boil, then let simmer 20 minutes. Puree this squash mixture in a blender until smooth. Add salt and a pinch of nutmeg. Optional: add whipping cream to soup. Serves 6 people. Serve hot or cold.
