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Butternut Squash Soup

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup, Vegetarian

Tags: easy, inexpensive, recipes for soup, recipes using butternut squash, recipes using garlic, recipes using nutmeg, recipes using olive oil, recipes using onion, recipes with images, recipes without cooking time, recipes without servings, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AButternut_Squash_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AButternut%20Squash%20Soup&oldid=4520338

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 medium butternut squash
  • 2 medium onions, peeled and halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 cups chicken stock or vegetable stock
  • ¼ cup cream sherry
  • 1 tsp nutmeg

Directions

  1. Preheat oven to 400 °F.
  2. Cut squash in half lengthwise and remove seeds.
  3. Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
  4. Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.
  5. Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
  6. Add remaining stock and cook until hot. Season to taste.