I really liked this soup that I made yesterday and it’s really simple to make in conjunction with steamed squash. Pretty much you chop onion, cook, chop squash and cook it till it’s done. Put a steamer on top of the pot of soup as it boils with other pieces of squash to steam for baby.

• 1 butternut squash, peeled
• Nutmeg
• Cinnamon
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 onion, chopped
• 6 cups chicken/veggie stock
• Maple syrup (~2Tbsp)

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender (I think I cooked mine around 30 minutes). Purree soup with an immersion blender or pull out the chunks to purree in a blender. Stir and season with nutmeg, cinnamon, maple syrup, salt, and pepper to taste.

This entry was posted on Friday, October 31st, 2008 at 9:30 am by Jen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.