Last night we made delicious homemade pizzas. Mine with feta and roasted veggies. Spencer’s with pepperoni and mozzarella. Surprised? Anyways, we also made butternut squash soup. It was incredible. Such a perfect fall soup.
You will need:
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock (or as little as you like)
- Cinnamon(or nutmeg)
- Salt and freshly ground black pepper
- Parmesan cheese
In large pot melt butter. Add onion and cook until translucent. Add 1″ chunks of squash and stock (the amount of stock totally depends on the consistency you like your soup. I used a lot less than 6 cups. Maybe only 3 and it was a little too thick, sort of like baby food. Oops). Bring to a simmer and cook until squash is tender. Blend all together. Stir and season with cinnamon, salt, and pepper. Top with Parmesan cheese (gives it the perfect saltiness).
This soup is so incredibly simple and so delicious!
