Butternut Squash Soup Recipe
This Butternut Squash Soup Recipe is one of my favorites for the fall season. The wonderful savory and sweet taste of Butternut Squash is so delicious, and it also has a lot of vitamins which contribute to your health. Butternut Squash should be readily available in your stores now, because it is a relative of the pumpkin, and when pumpkins are in season, so is this fruit.
That’s right, because it has seeds, the Butternut Squash is a fruit. You can also roast the seeds, similar to how you would roast pumpkin seeds.
For this Butternut Squash Soup Recipe, you will need to use a standard food processor to liquify the squash so that you can add it to the broth. I hope you enjoy this delicious fall recipe using the tasty and versatile butternut squash!
This Butternut Squash soup is so sweet and creamy. Would make a nice starter course to a pork chop main dish, with a glass or Merlot or Cabernet.
Ingredients
Directions
- Begin by preparing the butternut squash, removing the seeds and skin, and slicing into small 1 inch chunks.
- Dice onion and begin sauteeing in a large sautee pan with some olive oil and salt and pepper. Sautee until slightly brown.
- Add butternut squash and 2 cups of chicken broth to the sautee pan and cook for around 35 minutes, until the squash is able to easily be cut into with a fork.
- In another medium sauce pan, begin boiling 2 cups of water and 1 cup of chicken broth together.
- Once squash is tender, add the squash little by little to the food processor and blend on high.
- Add squash and onion pulp to the soup sauce pan and simmer on medium heat.
- Once all the squash pulp has been added, melt butter and brown sugar into soup, and add nutmeg and additional salt and pepper to taste.
- Garnish with additional nutmeg on top!
- Serve with Multigrain crackers and a glass of red wine!
