Columns

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 a medium kettle, sweat the onions in the butter over medium low heat. Add the butternut squash, water, chicken base, pepper and nutmeg.

Bring to a simmer and cook until the squash is tender, about 20 minutes. Transfer the soup to a blender and puree until smooth. Milk or cream can be added at this point if desired. Adjust the seasonings if necessary.

Serve immediately with rustic bread for a healthy and satisfying meal.

Can be garnished with a little sour cream.