Easy Butternut Soup
  • 1 3 - 4lbs butternut squash, peeled and seeded
  • 4 tablespoons unsalted butter
  • 1 large onion, roughly chopped
  • 1 large potato, peeled and chopped
  • 4 cloves of garlic, smashed and roughly chopped
  • 6 cups of chicken stock
  • ½ teaspoon nutmeg
  • 3 bay leaves
  • salt & pepper; to taste
  • ¼ cup cream (optional)
  • Special Equipment - immersion blender or regular blender
  1. In a large soup pot, melt 2 tablespoons of butter on medium high heat. Add in onion, seasoned with salt and let cook until slightly translucent; about 8 - 10 minutes. While the onion is cooking, chop the butternut into 1 inch cubes.
  2. Add in garlic and nutmeg and let cook for 2 minutes. Deglaze soup pot with all of the stock. Then add the cubed butternut and potato to the stock mixture. Simmer until the squash is tender; approximately 25 minutes. Remove from the heat, take out bay leaves and with an immersion blender, blend mixture until smooth. Stir in remaining butter and cream. Salt and pepper to taste. Serve immediately.
  3. Note - if using a regular blender, remove the butternut with a slotted spoon and blend until smooth. Add back into stock mixture and stir until combined.
Recipe by jessica burns at http://jessicaburns.com/2014/12/easy-butternut-soup/