Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 tbsp butter; 2 lb butternut squash (seeded and chopped 1in. pieces); 2 medium onions (chopped); 2 clove fresh garlic (crushed); 1 1/2 tsp ground nutmeg; 4 cup chicken stock; 2 whole carrots (chopped); 1 cup heavy cream or half and half; 1/4 tsp ground cinnamon for garnish

Zach @cook_3019527

Seasonal soup

Zach @cook_3019527

Seasonal soup

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Ingredients

40 mins

8 servings

3 tbspbutter
2 lbbutternut squash (seeded and chopped 1in. pieces)
2medium onions (chopped)
2 clovefresh garlic (crushed)
1 1/2 tspground nutmeg
4 cupchicken stock
2whole carrots (chopped)
1 cupheavy cream or half and half
1/4 tspground cinnamon for garnish

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Steps

40 mins

1

Melt the butter in larger sauce pan. Add squash, onion, carrot, and garlic and cover with a lid, and cook for 15 mins stirring occasionally.
2

Add nutmeg and cook covered for 5 more mins. Add chicken stock and bring to boil. Cook until squash is tender. Add fhe cream and simmer for 1 min.
3

Put soup mix in blender and puree. (you may need to do this twice)