Butternut Squash Soup

This is an absolutely delicious soup, and perfect for fall.  It's thick, and has a creamy quality to it, without actually adding any cream.  It's not one that most of the family likes though, so this recipe only makes enough for about 4 or 5 people.  It could easily be adjusted for more by using larger veggies and more broth.

Butternut Squash Soup
1 smallish butternut squash, peeled, seeded, and chopped into cubes
1 medium onion, diced
2 Tbls. butter
1 qt. chicken broth, or stock
salt, pepper, and nutmeg to taste

Melt your butter in a large pot, and cooked the onions until they are translucent.  Add the squash and the chicken broth and simmer until the squash is very soft.  About 20-30 min., depending on how big your chucks were.  Remove from heat and blend.  I just used my immersion blender and mixed it up right in the pot, but if you don't have one, you could put it through your regular blender in batches.  If you use a regular blender, return it to the pan and heat it up again if it cooled too much.  After it's been blended you just add salt, pepper, and nutmeg to taste and your all done.

Super easy, and delicious.  What more could you ask for?

I've linked this post with the Farm Girl Friday Blog Fest.

I've also linked with the Homestead Barn Hop,


 the Clever Chicks Blog Hop,


and the Backyard Farming Connection Hop.