Butternut Squash Soup

2 tablespoons olive oil or butter
1/2 medium onion, chopped
1/4 cup chopped celery
1 garlic clove minced
1 large butternut squash, peeled and seeded
4-6 cups chicken stock (enough to cover squash)
1/2 cup milk or cream
Nutmeg
Salt and freshly ground black pepper

saute in large pan with oil with minced garlic.

An easy way to remove the seeds is to use and old canning lid. These work great to clean out the insides of a pumpkin too.

the easiest way I have found to peel the squash is a vegetable peeler.

Cut the squash into one inch squares and stir into the onion/celery mixture.

Cover with broth and simmer for at least 25 minutes until the squash is soft. I tossed a few carrots in this batch.

Blend with immersion blender, add milk or cream and blend a bit more.

There you have it…. yummy soup.

Butternut Squash Soup

Ingredients
2 tablespoons olive oil or butter
1/2 medium onion, chopped
1/4 cup chopped celery
1 garlic clove minced
1 large butternut squash, peeled and seeded
4-6 cups chicken stock (enough to cover squash)
1/2 cup milk or cream
Nutmeg
Salt and freshly ground black pepper

Chop onion and celery and saute in large pan with oil with minced garlic.
Seed, peel and cut squash into about one inch squares. Add to onion/celery mixture and stir. Cover with stock. Let cook for at least 25 minutes until the squash becomes soft.
Remove from heat and blend with an immersion (hand) blender if you don’t have an immersion blender you can use a food processer or regular blender do few cups into a regular blender due to the heat in the soup. Blend in the milk or cream and serve with a little nutmeg sprinkled on top.

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~ by Meg on December 22, 2010.

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