How To MakeButternut Squash Soup


1 butternut squash (2-3 pounds)
2 TBSP unsalted butter
1 medium onion
6 cups of chicken stock
nutmeg, to taste
Himalayan salt, to taste
pepper, to taste


1Add the butter to a large pot and melt over medium heat.
2Peel and sow the pumpkin, cut into 1-inch pieces, and set aside. Chop the onion into perfectly chopped pieces and add them to the pot, cooking them at half height until translucent. This usually takes about 8 minutes.
3Add chicken broth and pumpkin pieces to the pot, and simmer. Cook uncovered for 15-20 minutes until the pumpkin is tender.
4 With a slotted spoon, remove the pieces of pumpkin and puree in a blender, processor or bullet. Return to the pot.
5Season with nutmeg, salt, and pepper to taste. Mix well to combine all ingredients, adding seasoning as you go.
6Serve hot, and enjoy!

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