Creamless Butternut Squash Soup
- Ready In:
- 1 (2 -3 lb) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- salt and freshly ground black pepper
- Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
- 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.
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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!
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! :)