Butternut Squash Soup Recipe - Quick & Easy
Great on a cold winter day!
- 1 Butternut Squash (2-3 lbs), peeled and seeded
** note: If the skin on your Butternut Squash is thin, you do not have to peel it off. Just wash it good and remove seeds.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 6 cups organic chicken broth
- Sea salt and freshly ground black pepper
Cut squash into 1-inch cubes. In large soup pot, heat extra-virgin olive oil and onion, cook until translucent - about 8 minutes. Add squash cubes and chicken broth. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash cubes with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.