- 2 tablespoons butter
- 1 large white onion, chopped
- 2 medium carrots, chopped
- 1 medium butternut squash (about 2-3 lbs) – peeled, seeded, and cubed (instructions below)
- 1 (32 fluid ounce) container low-sodium chicken stock
- 1 tsp nutmeg
- 1 ½ tsp salt
- 1 tsp ground black pepper
Directions
Cubing tips for your butternut squash soup:
- Pick a squash that has a long section, as this is the part that is fully of fleshy goodness. The round bottom part is mostly hollow and full of seeds to scoop out.
- Start by cutting the ends off and then cutting the squash in half length wise.
- Using a spoon, scrape out the seeds and fibers and throw away.
- Use a vegetable peeler to remove the outside skin. Work from top to bottom until you reach the bright orange part of flesh.
- You are now ready to cube the squash! Cut in 1-1 ½ in cubes
Melt the butter in a large pot, and cook the onion, carrot, and squash 5 minutes, or until lightly browned.
- Pour in the chicken stock so that it covers the vegetables, set aside remaining stock for later. Bring to a boil.
- Reduce heat and cover pot. Simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender or food processor, and blend until smooth.
- Add salt, pepper and nutmeg and blend for another 15-30 seconds.
- Return to pot, and stir in the remaining chicken stock.
- Ready to serve!