Butternut squash soup

Serves 6 

Ingredients

• 2–3 pounds butternut squash, peeled, seeded and chopped into 1-inch pieces
• 2 tbsp. butter 
• 1 shallot, chopped 
• 6 cups vegetable or chicken stock 
• Nutmeg and/or cinnamon  
• Salt and freshly ground black pepper 

Directions

1. In a large sauce pan, melt butter. Add shallots and cook until translucent, about 5–8 minutes. 
2. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15–20 minutes.
3. Remove from heat and blend until creamy using a blender, food processor or hand blender. 
4. Return soup to pot. Season to taste with salt, pepper, and the nutmeg and/or cinnamon. 

Tip

If you prefer, you can buy frozen butternut squash at the grocery store. It’s already peeled and chopped, so all you have to do is thaw it and prepare the soup.