Simple Butternut Squash Soup

  • 1 (2-3 lb) butternut squash, peeled and seeded
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 1 tsp nutmeg
  • Salt and pepper to taste
  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 chicken broth.
  4. Bring to a boil.
  5. Reduce heat to a simmer and cook until squash is tender, about 20 minutes.
  6. Using an immersion blender, blend until soup is smooth.
  7. Season with nutmeg, salt, and pepper.
Published: Thursday, November 22nd, 2012
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