A Favorite Soup

Enjoyed a wonderful bowl of butternut squash soup for dinner at a local restaurant tonight...little nutmeg and creme fraiche on top.   Unfortunately, no one else in the family likes butternut squash, let alone soup made out of this orange vegetable.  So whenever I see it on the menu somewhere, I always order a bowl and get my squash fix.

I might have to make some and freeze it in servings, then I can enjoy one of my favorite soups whenever I please.  Here's a recipe I'm going to try...looks pretty easy!

Ingredients

• 1 (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

Directions

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.

SoupMom