Recipe

Butternut Squash Soup Recipe

	Hikergirl / All my dishes 1 month, 3 weeks ago This a a basic butternut squash soup with a little 'kick' of sweet onion. This is so nice and warm and perfect for fall. This makes about 6 cups, so it might serve 4 to 6 people depending on how much they eat. Prep:15m Cook:70m Servings:5	Hikergirl
	squash cheap creamy

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Ingredients

1 butternut squash

salt,pepper, olive oil

more olive oil to saute onions and garlic, about 3 tablespoons

1/2 sweet onion (about 1 cup), chopped finely

3 clove garlic, finely chopped

1 cup white wine (chardonnay or sauvingnon blanc)

1 cup chicken stock (I used homemade stock)

3 cups chicken broth (low sodium)

more salt, more pepper

nutmeg, fresh grated nutmeg is the best

1/2 cup cream

Directions

Preheat oven to 425 degrees.

Cut squash in half and scoop out seeds and put in baking dish

brush squash with olive put salt and pepper on

Roast squash for 45 min.

Set Dutch Oven on Medium Heat

Heat olive oil in pan

Add onion and saute until translucent, about 6 or 8 min.

Add garlic and saute about 4 min.

Add wine and reduce to half

Add chicken stock and chicken broth

Scoop squash out of shell and put in dutch oven

Add salt, pepper, and nutmeg to taste, bring to boil while stirring

Let simmer for 5 minutes, stir

Add cream and stir

Blend with an immersible blender until smooth (or pour carefully into a standing blender and blend, then return to dutch oven )

Let simmer for a few minutes

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Comments

cookinggood 1 month, 3 weeks ago said:
Butternut Squash Soup is always wonderful. I like to cut it in half to bake it too. So much faster than peeling and cutting into cubes. Great recipe.

pointsevenout 1 month, 1 week ago said:
Doubled the recipe because my squash is very big. Has a neck on it you can put both hands around. Soup is good but I forgot the nutmeg. :(

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