Butternut squash soup is so easy to make and is the perfect menu item for fall. There are lots of variations but I like the simple recipe.
Ingredients
1 Butternut squash, peeled and cubed (about 4-5 cups)
1 1/2 Tablespoons butter
1 large onion, diced
1 carrot, diced
1 stick celery, diced
6 cups chicken stock
Ingredients
1 Butternut squash, peeled and cubed (about 4-5 cups)
1 1/2 Tablespoons butter
1 large onion, diced
1 carrot, diced
1 stick celery, diced
6 cups chicken stock
Saute onion, carrot and celery in butter until soft. Add cubed squash and chicken broth. Cook on medium heat until squash is tender, about 20 minutes or so. If you have a handheld immersion blender, use it to puree the soup. Otherwise, puree the soup in batches in a blender until smooth and creamy. Add salt and pepper to taste. When serving, sprinkle a bit of nutmeg on top.
Be sure and use a sharp knife when cutting up the squash.
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This is the Kitchenaid handheld immersion blender that I have and it makes pureeing soups and making homemade mayonnaise a snap.
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