Butternut Squash Soup from FoodNetwork.com
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Salt and freshly ground black pepper
Cut squash into 1-inch chunks. 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. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
I actually roast my squash in the oven and then scoop it out, following the rest of the above directions. I think roasting it gives it a must richer and deeper flavor.
Thanks for join me today. Again, if people continue to email me recipes I'll continue FALL FOOD FRIDAYS!