Butternut squash soup recipe


Dinner tonight, December 4, 2016
Delicious and heartwarming soup, great on a cold January day
4 servings
  • 1 (2 - 3 pound) butternut squash, cooked and seeded
  • 3 tablespoons butter
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 1 teaspoon ground cumin
  • Salt and freshly ground white or black pepper
1) Scrape butternut squash from peelings and place into the container of a blender or food processor. Add 2 tablespoons of butter to the butternut squash. Melt the remaining tablespoon of butter in a medium skillet. Saute onion and garlic in the butter until the onion is tender, about 3 minutes. Add to the butternut squash, along with chicken stock and ground cumin. If using a blender, remove the center piece from the lid, cover with a dish towel and blend on low speed, increasing as needed until the butternut squash is smooth. You may need to stop and scrape the sides of the container as needed.

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