Posted by Kate Tuesday, October 20, 2009
My estimate is this makes about 8 cups.
1 medium butternut squash, peeled & cut into 1" cubes
1 yellow/white onion
2-3 tbs. olive oil
2 c. homemade chicken stock
1 c. water (or more if you want a thinner soup)
generous shakes of cinnamon
few shakes of nutmeg
salt & pepper to taste
Heat olive oil over medium heat and add onions. Cook until translucent. Add in butternut squash & chicken stock + 1c. water. Bring to a boil, then reduce heat to a simmer until squash is tender.
Put entire mixture into a blender (be careful of it exploding out of the top due to the heat), and puree until smooth. Transfer back to the stovetop & simmer until reheated through. Add in cinnamon, nutmeg & salt & pepper. Add in water to thin, if desired.
Nutritional information from The Daily Plate:
Calories = 932
Fat = 48g
Carbs = 100g
Protein = 19g
(divide everything by 8 for 1c. measurements)