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.
- 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!
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