Butternut Squash Soup

Ingredients:

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper

Directions:

  1. Cut squash into 1-inch chunks.
  2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  3. Remove squash chunks with slotted spoon and place in a blender and puree.
  4. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Source: foodnetwork.com

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Categories: HEAL, Healthy Recipes

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