Butternut Squash Soup is a warm nourishing soup that you can make in less than 30 minutes. There are only 3 simple, natural ingredients needed in this recipe: butternut squash, chicken broth, and nutmeg.
The butternut squash belongs to the same family as pumpkin and cucumbers, therefore it is technically a fruit. This winter squash is full of nutrients such as Vitamin A, beta carotene, Vitamin C, folate, and potassium.
To make this soup, which is perfect for cool autumn and winter days, start by cutting off the top and bottom and remove the seeds from the squash. Peel the squash and then cut it into small cubes.
Place the cubes into a large pot filled with 6 cups of chicken broth. Bring the pot to a gentle boil for 15 -20 minutes. Puree the squash with an immersion blender until smooth. (If you don’t have an immersion blender, carefully remove the squash from the broth and process with a small amount of the broth in a regular blender.)
- 1 - 2 pound butternut squash, seeded and peeled
- 6 cups chicken broth
- dash of nutmeg
- Cut butternut squash into small cubes.
- Place squash and chicken broth in a large pot and add a dash of nutmeg. Bring broth to a gentle boil on medium-high heat for 15-20 minutes.
- Puree squash using an immersion blender until smooth.
No winter lasts forever; no spring skips its turn. Hal Borland
Savor the bounty of the season and enjoy a bowl of this delicious soup.2