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Ingredients
| butternut squash: 1 |
| water: 2 cups |
| onions: 1 (diced) |
| salted butter: 3 Tbl |
| chicken broth: 3 cups |
| whole nutmeg: 1/4 tsp |
| garlic powder: 1/4 tsp |
| 2% milk: 1/2 cup |
| salt |
| black pepper |
Harvest Butternut Squash Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise and scoop out seeds and pulp.
- Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
- Bake for 1 hour or until tender.
- Set aside to cool.
- When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
- Add chicken broth and simmer for 10 minutes.
- Scoop out squash flesh from the skin, and add to onion/broth mixture.
- Puree in batches in food processor or blender till smooth.
- Return soup to saucepan; cook over medium heat until hot.
- Add milk, salt and pepper to taste.