This recipe came from the food network .com
1 butternut squash, peeled
Nutmeg
2 Tbsp unsalted butter
salt and pepper
1 onion, chopped
6 cups chicken broth
Cut squash in 1-inch cubes. In large pot, melt butter and add onions. Cook about 8 minutes or until onions are translucent. Add broth and squash. Bring to simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in blender. Puree. Return squash to pot. Stir and season with nutmeg, salt and pepper.
What I did or would do different. Adjust chicken broth to the size of the squash you have. Mine was a small squash - shoulda only used 4 cups of broth. I just squeezed the squash chunks up against the side of the pot to break them up - I like soups with smaller chunks. Unsalted butter? Used regular butter. Skipped the nutmeg cuz I'm not a fan. It is d-lish! Enjoy
1 butternut squash, peeled
Nutmeg
2 Tbsp unsalted butter
salt and pepper
1 onion, chopped
6 cups chicken broth
Cut squash in 1-inch cubes. In large pot, melt butter and add onions. Cook about 8 minutes or until onions are translucent. Add broth and squash. Bring to simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in blender. Puree. Return squash to pot. Stir and season with nutmeg, salt and pepper.
What I did or would do different. Adjust chicken broth to the size of the squash you have. Mine was a small squash - shoulda only used 4 cups of broth. I just squeezed the squash chunks up against the side of the pot to break them up - I like soups with smaller chunks. Unsalted butter? Used regular butter. Skipped the nutmeg cuz I'm not a fan. It is d-lish! Enjoy
