• 6servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Main Ingredients :

  2. 4 Baby Butternut squash or 1 large ( about 6 cups)

  3. Chicken bouillon : 5 cubes (unsalted) or single packages

  4. Onion: 1 medium

  5. Olive Oil: 1 tbsp

  6. Cream: 1/2 cup*

  7. Water: 4 cups**

  8. Salt

  9. Pepper

  10. Nutmeg:

  11. Parsley: to garnish

  12. Garlic toast :

Instructions Jump to Ingredients ↑

  1. Directions :

  2. Wash and cut the butternut squash(s) in half 2. Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.

  3. In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.

  4. Bring to boil and cook for 30 minutes or until squash is tender.

  5. Puree squash mixture in a blender batches until smooth and then return to saucepan.

  6. Before serving, add cream and heat through. Do not allow to boil.

  7. Garnish with parsley and serve with garlic toast.

  8. * : The amount of cream in this recipe depends on how rich you prefer your soup. Taste the soup before adding the whole amount. Cream can also be substituted with milk for a healthier recipe.

  9. **: This portion can also be easily changed depending on how thick or runny your prefer your soup.


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