Butternut Squash Soup
| Peel, seed and cube the squash | |||||
| 2 Tbs butter | cook over medium until soft 5 min | cook 1 min | bring to a boil, cover, simmer until squash is tender 15 to 20 min | puree until smooth | stir in, heat through 2 min without boiling |
| 1 large yellow onion, chopped | |||||
| 2 cloves garlic, minced | |||||
| 1 medium (3 lb), about 8 cups cubed butternut squash, peeled, seeded and cubed | |||||
| 4 cups chicken or vegetable broth | |||||
| 1 tsp salt | |||||
| 1/4 tsp black pepper | |||||
| 1/2 cup heavy cream | |||||
| pinch ground nutmeg | |||||
- Peel, seed and cube the squash
Ingredients
- 2 Tbs butter
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium (3 lb), about 8 cups cubed butternut squash, peeled, seeded and cubed
- 4 cups chicken or vegetable broth
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- pinch ground nutmeg
Steps
- cook over medium until soft 5 min: butter, yellow onion
- cook 1 min: step 1, garlic
- bring to a boil, cover, simmer until squash is tender 15 to 20 min: step 2, butternut squash, chicken or vegetable broth, salt, black pepper
- puree until smooth: step 3
- stir in, heat through 2 min without boiling: step 4, heavy cream, ground nutmeg
