Butternut Squash Soup

Prep Time 20 minutes
Cook Time 40 minutes
Servings 6


  • blender


  • 1 butternut squash (2 to 3 pound) peeled and seeded
  • 2 tbsp unsalted butter
  • 1 medium onion chopped
  • 6 cups chicken or vegetable broth
  • nutmeg to taste
  • salt and black pepper to taste


  • Cut squash into 1-inch chunks.
  • In large pot melt butter. Add onion and cook until translucent, about 8 minutes.  
  • Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. (If you do not have a blender, mash the cooked squash with a fork.) Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Enjoy!