make some soup! Lots of squash and spice and enjoy...
butternut, pumpkin, acorn, hubbard, delicata, carnival, kabocha....all perfect winter squash varieties are fantastic for making a rich soup.....add muffins, or biscuits, with a salad.....and that is called dinner! at the bottom of the the post is a great recipe...and easy too.
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How to make that yummy soup! Total Time: 1 hr 0 minPrep 20 min Cook 40 min Yield: 6 servings
-- 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.
-- Serves 6.
