Butternut Squash Soup
1.5 hrs
Here's a rich soup for an autumn day — winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Serves: 8
Prep Time: 20 mins
Cook Time: 20 mins
Prep Time: 20 mins
Cook Time: 20 mins
Ingredients
- 1/2 tsp salt
- 4 cups of sugar
- 1 lb Butternut Squash
- 4 tbsp butter
- 1 onion
- 6 cups chicken stock
- Nutmeg
Directions
- 1Cut squash into 1-inch chunks.
- 2In large pot melt butter.
- 3Add onion and cook until translucent, about 8 minutes. Add squash and stock.
- 4Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
- 5Remove squash chunks with slotted spoon and place in a blender and puree.
- 6Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
- 7Serve.
