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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Grell Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large butternut squash
2 onions, sliced
6 cups chicken stock
pinch of nutmeg
pinch of sugar
salt and pepper
Directions:
Directions:
Preheat oven to 400º. Prick squash and bake for about 1 hour on baking sheet. Cut squash in half, remove seeds, and scoop out pulp. Melt butter in soup pot and sauté onions until transparent. Add chicken stock and squash. Heat to boiling, then reduce heat and simmer for a few minutes. Puree the soup with an immersion blender in pot. Season with salt, pepper, sugar, nutmeg and stir.
Personal Notes:
Personal Notes:
If you don't have an immersion blender and you use a regular blender to puree, make sure the mixture is cooled off first. DO NOT put hot mixture in blender or it will explode and make a huge mess in the kitchen...believe me, I've done it!

 

 

 

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