One of my favorite soups to make during the fall season is butternut squash soup. It is very healthful as Rachel Ray would say. It is simple and to make and easy on the waistline. In fact, I usually use this as my afternoon snack instead of reaching for a carb.
Two butternut squash (peeled and cut into cubes), one diced onion, two quarts of chicken stock, olive oil, nutmeg, black pepper, and salt
1. Coat the bottom of a soup pot with olive oil. Sauté onion with a touch of salt until tender.
2. Add the butternut squash to the pot. Add chicken stock to cover the squash. Bring to a boil and simmer until the squash is tender.
3. Once the squash is tender, use an immersion blender to puree the contents of the pot. If you do not have an immersion blender, you can place small batches of the soup in a regular blender. Be careful not to fill it too full because you don’t want a squash explosion.
4. Once the soup is pureed, add fresh ground nutmeg and black pepper to your liking.