Butternut Squash Soup


During the winter months butternut squash is abundant at the grocer and fairly inexpensive. This soup is sweet and savory and very satisfying.
 

Butternut Squash Soup
 
Here are the 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
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 and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve with sour cream.
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