Butternut squash soup
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.