| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- One 2- to 3-pound butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Calories | 125 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 10 milligrams |
| Sodium | 1044 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 3.5 grams |
| Protein | 3 grams |
| Sugar | 4 grams |
| Calories | 125 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 10 milligrams |
| Sodium | 1044 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 3.5 grams |
| Protein | 3 grams |
| Sugar | 4 grams |
Reviews
Agree, less stock and some cream for a creamy version. I added some cinnamon and maple syrup to the pan along with butter and onion
You need to reduce the amount of broth and consider adding heavy cream or something to thicken it. I used vegetable broth and that’s what it tasted like.
From Canada…didn’t make the recipe… please consider doing vegan soup recipes.. thanks.
Great tasting soup! We topped it with croutons.
Microwave the halved & seeded squash before peeling (35s). I added an apple, and a sprig each of thyme & savory (chopped). I didn’t have an onion so I used a large shallot, and served it with a dallop of sour cream, S&P, and nutmeg – pretty delish!
Didn’t come out too good.
Excellent!!!
Very good recipe. We love it.
We found this very blah.. needs some kick.
Very good soup! I roasted the butternut squash before adding to the broth.I also added a dash of thyme and ginger. The soup was a little thin but I just added it back to the pan and boiled until the desired thickness. I was looking for a healthy soup to make ahead of time and freeze for lunches and I’ll definitely be adding this recipe.