Butternut Squash Soup

Become a Top Chef with this more challenging recipe – that’s totally worth the effort on a crisp fall day.

  • butternut squash*
  • butter
  • Vidalia onion*
  • chicken stock
  • nutmeg
  • half and half (may use fat free)
  • salt and pepper to taste

Peel 1 large butternut squash. Cut squash in half and scoop out seeds and pulp. Cut into 1-inch chunks.  Sauté 1/2 chopped Vidalia onion in 2 tablespoons butter until translucent.  Add cubed squash and simmer on low for 5 minutes. Add 6 cups chicken stock or low sodium bouillon. Simmer for 25 minutes.
 
Remove from heat and allow to cool. Puree in blender. (Do not do this while squash is hot. Steam may crack the glass or cover of blender.)  Return pureed squash to a pot. Stir in 1 cup half and half or milk (more for a thinner soup). Add 2 tsp. dried dill, 1 tsp. nutmeg, and salt and pepper, to taste. Simmer for 10 minutes.
 
This recipe is also delicious (and even more nutritious) with a side of collard greens*!
 
*This product is available from Massachusetts farms in September!

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