Chef Jeff’s Butternut Squash Soup Recipe
Posted on Mar. 1, 2013 by Chef Jeff Igel
Chef Jeff’s Butternut Squash Soup Yield: 6 Cups 1 med. yellow onion, diced small 4 T. Butter (½ stick) 1 butternut squash (about 2 lbs.), peeled, seeded and chunked 6 Cups Water 1 T. chicken soup base (or bouillon) 1 tsp. ground black pepper ¼ tsp. Nutmeg, ground Milk or cream (optional) Salt, to taste In READ MORE