Butternut Squash Soup Recipe : Food Network Kitchen : Food Network


  • Salt and freshly ground black pepper
  • Nutmeg
  • 6 cups chicken stock
  • 1 medium onion, chopped
  • 2 tablespoons unsalted butter
  • 1 (2 to 3 pound) butternut squash, peeled and seeded

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 with slotted spoon and place in a blender and puree. Return blended...

View full recipe at SpringPad


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