Cookbook:Butternut Squash Soup

Butternut Squash Soup
Category Soup recipes

Cookbook | Ingredients | Recipes



  1. Preheat oven to 400 °F.
  2. Cut squash in half lengthwise and remove seeds.
  3. Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
  4. Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.
  5. Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
  6. Add remaining stock and cook until hot. Season to taste.