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.