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Butternut Squash Soup

Butternut Squash Soup — a soup recipe, 7 ingredients.

Soup

contains dairycontains nutscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • ¼ cup cream sherry → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

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

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0