Butternut Squash Soup Recipe
Creamy butternut squash soup
Ingredients
- 1 Roasted Butternut squash peeled, seeded, and diced
- 1/2 cup yellow onion, diced
- 2 tbsp olive oil
- 2 tbsp dark brown sugar
- 1 quart vegetable stock
- 1 tbsp butter
- Salt and black pepper to taste
- 1 tbsp toasted nuts (pine nuts, pecans, walnuts) Optional
Instructions
- First add oil to deep pan and heat it before then adding the diced squash to the pan.
- Roast the squash until it starts to brown.
- Add diced onion, sugar, and a pinch of salt. Reduce the heat and cover the pot.
- Stew together until the onions are soft 5-10 minutes. Add the stock and bring to a boil.
- Reduce head and simmer for 30 minutes.
- Add the butter and puree the soup with an emersion blender. Season with salt and pepper.
- Top each bowl with 1 Tablespoon of toasted nuts (pine nuts, pecans, walnuts) if desired.