Becky's Butternut Squash Soup
This savory soup is just perfect for those days and nights when you need something warm and soothing. It's also very simple to make.
At a glance
Main Ingredient:
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Healthy Eating:
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Serves:
4-6
Ingredients
1 tbsp. unsalted butter
2 leeks, thinly sliced
1 onion, chopped
2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice
1/4 tsp. ground nutmeg
4 cups chicken or vegetable stock (or broth)
Methods/steps
1. Melt butter over low heat.
2. Stir in leeks and onion and cook until softened. Add squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil.
3. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
4. Puree in a food processor or blender (do in two batches).
5. Season with salt and freshly ground pepper.
2. Stir in leeks and onion and cook until softened. Add squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil.
3. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
4. Puree in a food processor or blender (do in two batches).
5. Season with salt and freshly ground pepper.
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