cooking help

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

Directions
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.

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Posted by DCgirl82

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

Directions
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.

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I do almost the exact same thing but I don't use the butter. Instead, I boil the squash, onion, one peeled cubed potato (it makes it thicker and richer) in the chicken broth with any spices like a pinch of nutmeg, salt or even sage until everything is super soft. Then whiz it until it's smooth and simmer it again.

so good. I've recently discovered that they have frozen precut/peeled butternut squash and they are such a timesaver and work great in the soup!

eta: I've recently given up meat so I have yet to try this with veggie broth but I'm going to now that I'm craving it

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Posted by mybabylovesmoi

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Posted by DCgirl82

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

Directions
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.

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I do almost the exact same thing but I don't use the butter. Instead, I boil the squash, onion, one peeled cubed potato (it makes it thicker and richer) in the chicken broth with any spices like a pinch of nutmeg, salt or even sage until everything is super soft. Then whiz it until it's smooth and simmer it again.

so good. I've recently discovered that they have frozen precut/peeled butternut squash and they are such a timesaver and work great in the soup!

eta: I've recently given up meat so I have yet to try this with veggie broth but I'm going to now that I'm craving it

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so I totally make mine with a splash of maple syrup, dash of brown sugar, cinnamon, and splash of cream! so yummy.

Some delish soups:

Brocolli Cheddar Soup (i don't measure anything so..)
-Saute Onions and Brocolli in Olive oil and butter
-Add chopped garlic, salt, pepper, parsley, hint of nutmeg
-Add equal parts of butter and flour...saute for a few minutes (depending on how much soup...like 3 tablespoons of each)
- degalze pan with Chicken Broth...you can always add more
-simmer until it thickens
-Add Shredded White Cheddar, about a cup or some to your taste
-right before you serve, add a splash of half and half, cream, milk, whatever you got...heat till hot and serve!

You can also add potatoes to this, add when you add other veggies. If I add potatoes, I always blend with immersion blender



Corn and Potato Soup,
Same recipe as above with the potatoes
-Replace broccoli for corn.
-Omit Cheese