Super Smooth Butternut Squash Soup

This is recipe #1775


What can I say? Don is on a roll again today. We had a large squash on hand and he decided to make this soup. OMG! I’m sure glad he did. Make it – try it and you will make it again and again.

  • 2 tbsp. butter
  • 1 small onion, chopped
  • 1 stalk of celery, chopped
  • 2 medium potatoes. cubed
  • 1 large butternut squash, peeled, seeded and cubed
  • 1 1/2 containers of chicken stock (44 ounces)
  • pinch of salt and pepper
  • grate a pinch of whole nutmeg
  • 1/2 cup of whipping cream
  • 3 tbsp. butter

Melt the butter in a large pot and cook the onion, celery, carrot, potatoes and squash for 5 minutes, until lightly browned.

Add the chicken stock and bring to a boil. Reduce heat to low , cover with a lid and simmer for 60 minutes, until all vegetables are tender. Add the nutmeg and cream.

Using a hand held blender (we called the motor boat) and blend until really, really smooth. If any stock left, add now and again, season with salt and pepper.



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