• 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups veggie stock
  • Nutmeg
  • Salt and freshly ground black pepper

I LOVE THIS SOUP!! I have made it multiple times this semester. Easy to store leftover in fridge and heat up quickly. Squash is local and it tastes amazing!

Remove skin of squash. 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. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

 

(Lizzy Dutton)