Butternut squash soup

I decided to try making soup tonight.  I had bought a butternut sqaush last week .. just because .. I'm not sure why, it's not on the usual weekly shopping list, nor is it in rotation.  It's still such a yummy food that I just bought one on an impulse.

So, tonight was the night that squash was destined to be cooked.  This recipe came from the food network website, and it's super easy.  The hardest part is peeling and chopping the squash, but I have noticed you can buy butternut squash already peeled and cubed, ready to go.  There you go!

This soup was good.  I did not have nutmeg, so that ingredient didn't go into it.  Also, I only had 4 cups of chicken stock (a quart), so I used 4 cups instead of 6 cups, and it was perfect.  I used a stick blender instead of a regular blender, so pureeing the soup was super easy and fast.  Enjoy!

BUTTERNUT SQUASH SOUP:

Ingredients:

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

Directions:

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 squash to pot.  Stir and season with nutmeg, salt, and pepper.  Serve.


http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html