Karen's Butternut Squash Soup
This is Karen’s favorite butternut squash soup recipe. She has been making this figure-friendly version for years.
Butternut Squash peeled and cut into 1 inch cubes
2 Tbsp. Butter, Unsalted
1 Medium Onion, Chopped
6 Cups Chicken Broth
Nutmeg to taste
Salt and pepper to taste
In a large pot melt butter over medium heat. Add the chopped onion and cook until translucent, approx. 5 minutes. Add the cubed squash and chicken broth. Bring to a simmer and cook until squash is tender, approx. 25 minutes. You should be able to easily cut through a piece of squash with a fork. Remove squash and onion with a slotted spoon and place in a blender or food processor to puree. Return blended squash to pot and stir. Season the soup with nutmeg, salt and pepper to taste.