Butternut Squash Soup

Butternut Squash Soup

  • 1 small Butternut Squash
  • a little Butter
  • 1/2 Onion, chopped
  • 1 cup Chicken Stock
  • 2 tbls Cream (or milk)
  • 1/2 tbls Real Maple Syrup
  • Water, as needed
  • Pinch Freshly Ground Nutmeg
  • Ground Black Pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. Cut squash in half lengthwise and scoop out the seeds.
  3. Arrange the halves cut side down on an oiled baking sheet.
  4. Bake for about 40-45 minutes or until fork tender. Set aside to cool.
  5. Melt butter in large pot over medium heat.
  6. Saute onion in the butter.
  7. Add stock, and cream.
  8. Scoop the squash flesh from the skin using a spoon.
  9. Add the flesh to the pot and maple syrup.
  10. Simmer for about 10 minutes.
  11. Food process until smooth.
  12. Add water to desired consistency.
  13. Return to heat.
  14. Add nutmeg, salt, and pepper. Serve hot.


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