Butternut Squash Soup

Butternut Squash Soup

Olive oil

1 medium chopped onion

6 ounces diced butternut squash

Chicken broth (I start out with 1 cup and keep adding) (vegetable broth for vegetarians)

salt and pepper

dash of nutmeg

Add olive oil to a pan and sauté onions until tender. 

Add diced butternut, salt, pepper, nutmeg and 1 cup of chicken broth.

Bring to a boil until butternut is soft. Keep adding chicken broth to keep the pan wet. 

When it has cooled, add to a blender and blend.

Strain back into pan and heat and add chicken broth until you like the soup consistency. 

Enjoy, yum.

You can put some in individual containers and freeze for later. 

NOTE: To make this a quick and easy soup, I had peeled and diced a couple of butternut squashes, I roasted them with olive oil, salt and pepper. When they cooled I froze them in a zip lock bag.  So when you go to make the soup, I put in 6 oz of frozen butternut squash cubes and made the soup.  

To save even more time, peel and dice the butternut squash and freeze in a zip lock bag.  Then use the 6 ounces of cubed squash. 

PRINTABLE RECIPE