Posts Tagged ‘Butternut Squash Soup’

Scrumptious Butternut Squash Soup

Thursday, July 21st, 2011

Butternut SquashIngredients

  • 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
  1. Butternut Squash SoupMelt the butter in a large pot, and cook the onion, carrot, and squash 5 minutes, or until lightly browned.
  2. Pour in the chicken stock so that it covers the vegetables, set aside remaining stock for later. Bring to a boil.
  3. Reduce heat and cover pot.  Simmer 40 minutes, or until all vegetables are tender.
  4. Transfer the soup to a blender or food processor, and blend until smooth.
  5. Add salt, pepper and nutmeg and blend for another 15-30 seconds.
  6. Return to pot, and stir in the remaining chicken stock.
  7. Ready to serve!
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