Butternut squash soup in the fall is one of my favorite things. A bowl of this immediately brings falling leaves, pumpkin picking, and cornucopias to mind, even here in Florida! The amount of stock in the following recipe is completely dependent on how thick/thin you like your soup. As long as you can cover your squash for boiling, you can always stir some more in at the end! Enjoy and happy Fall!
- 2.5 lb Butternut squash
- 5 c low sodium chicken or vegetable stock
- pinch red pepper flakes
- one medium sweet or Vidalia onion, chopped
- 1 Tbsp butter
- 2 cloves garlic, chopped
- Peel butternut squash, cut in half and remove seeds and pulp. Cut into ~1 inch cubes.
- In a large pot, melt butter over medium heat. Add onion, salt, pepper, and cook until softened.
- Add garlic, followed by squash, stock, red pepper flakes, cinnamon and nutmeg. Bring to a boil, simmer for ~30 minutes, until squash is soft.
- Remove from heat, blend in immersion blender or in regular blender.
Makes ~6 servings