Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 675 g / 1½ lb butternut squash, peeled and diced
- 300 ml / 10 fl.oz milk
- 600 ml / 20 fl.oz strong vegetable stock (chicken stock can also be used)
- salt and black pepper
- freshly grated nutmeg
- Heat the oil in a large saucepan add the onion and sauté over a medium heat until softened, turning from time to time.
- Add the squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.
- Add the milk, stock, salt and pepper, stir well and bring almost to the boil. Reduce the heat, partially cover and simmer for 20 minutes.
- Allow to cool slightly then transfer to a blender or food processor and process until smooth.
- Return to the saucepan, add the nutmeg and heat through. Serve hot.
This article uses material from the "Butternut Squash Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
