September Wedding Tasting:
Clobalquerque! September 16, 17
Taste of the Pacific: Cooking Class
Call for more details!!
Butternut Squash Soup
|This fall favorite is sure to warm the soul and bring smiles to the table.|
1 (2 to 3 pound) butternut squash, peeled and seeded.
1 medium onion, chopped.
6 cups chicken stock.
Salt and freshly ground black pepper.
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, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.