How to Prepare Butternut Squash Soup

Butternut Squash Soup Ingredients:

  • 1 butternut squash, peeled, seeded, and cut into 1 inch pieces
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 6 cups low sodium chicken stock
  • Nutmeg to taste
  • Salt and pepper to taste

Preparation:
Butternut Squash Soup - Over medium heat, melt the butter in a large, non-stick stock pot. Add the onion and cook until soft and translucent. Add the squash and then pour in chicken stock, bring to a simmer. Cook until squash is fork tender, approximately 20 minutes. Remove the squash pieces (a slotted spoon works best), leaving the liquid in the stock pot. Carefully place squash pieces in a blender and puree until smooth (this may need to be done in small batches depending on space). Return the blended squash to the stock pot, mix to re-combine. Add salt, pepper, and nutmeg to taste.

(Note: You can microwave the squash to soften it and make peeling and cutting much easier. Just pierce the skin a few times and microwave a minute or two at a time until a little soft to the touch).

Get Free Email Updates!

Daily updates and news about everything happening inside pain medicine.

We will never give away, trade or sell your email address. You can unsubscribe at any time.