Total Time
35mins
Prep 5 mins
Cook 30 mins

This is a Food Network recipe that only has four main ingredients. I first had this with my husband at a friend's house and it blew us away! So good, and with bags of pre-cut squash available at most grocery stores, it's a breeze to put together!

Ingredients Nutrition

Directions

  1. Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
  2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
  3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  4. 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.

Reviews

(3)
Most Helpful

spectacular: quick, easy to make, apart from the squash these are ingredients you are likely to have on hand, inexpensive, can i say delicious again? i added a 1/2 tsp of curry powder and in spite of its simple composition, this soup is surprisingly rich and satisfying.

nb_nyc May 03, 2011

This is a delightful recipe! I poked holes in the squash and microwaved it to soften before peeling and cutting. Then sautéed the onions in olive oil, and added chicken stock, a couple of bay leaves (since I have a bay tree), the squash and freshly ground nutmeg. I used my immersion blender to make it smooth. It lacked flavor, so I added some curry powder and served with seasoned croutons. Easy and delicious!

GinaStudySmart October 23, 2016

This is sooo good! It took hardly any time to make, it's nice and healthy, and it tastes amazing! I loved the nutmeg in it, and it was so thick and yummy, you didn't need cream at all! I used salt reduced stock, and just used the stick blender to blend everything up at the end. We served it with some baked croutons, and a littlle extra pepper sprinkled on top. The kids raved about it, and have asked me to put the leftovers in their thermoses for school lunches tomorrow! Thanks for sharing, Mo! :)

Sara 76 March 14, 2011

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