Are you craving a rich, silky soup but don’t want to spend all day in the kitchen? This soup requires just a few steps and a total of thirty minutes of your time.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4-6
Ingredients
1 3-lb butternut squash, peeled and cut into small cubes
2 tablespoons walnut oil
½ cup shallots, sliced
6 cups chicken stock
2 teaspoons nutmeg
1 teaspoon salt
1 teaspoon black pepper
Fresh cream for garnish, if desired
Directions
- Add the walnut oil to a stock pan and heat over medium. Reduce heat to medium-low and add the shallots and cook until soft and translucent, approximately 2-3 minutes.
- Add the butternut squash and the chicken stock and increase the heat to medium-high. Heat until boiling, then reduce heat to low and simmer for 15 minutes or until squash is soft. Season with the nutmeg, salt, and pepper.
- In batches, ladle the soup into a blender and puree until smooth. Return the pureed soup back to the pot and stir. Alternatively, you can use a blender stick and blend in the pot until smooth.
- Serve immediately in bowls garnished with a swirl of fresh cream.
A Louise Davidson recipe, from her book Thanksgiving Cookbook: Easy Stress-Free Holiday Recipes
