- 1 butternut squash, peeled
- 2 tablespoons unsalted butter
- Salt and pepper
- 1 onion, chopped
- 4 cups chicken stock
- 1/4 C of half & half
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. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, pepper, and half and half. Serve.
(Recipe adapted from a recipe on Food Network. For original click here.)
***Edited to add*** My mother reminded me that adding a granny smith apple to this recipe makes it fantastic. I usually do this but forgot this time. Also, thank you to Jenny Lynn for directing me to Williams-Sonoma for the butternut squash recipe jackpot. If you like this squash, chances are very good you will enjoy these recipes. I can’t wait to try out the Butternut Squash Risotto.