Butternut Squash Soup

Name: Butternut Squash Soup
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

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

Steps

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

More recipes with pumpkin, onion, garlic, broth or stock, wine or nutmeg

Adapted from “Butternut Squash Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.