Classic Butternut Squash Soup

  • 2 pounds butternut squash, cubed

  • 2 onions, chopped

  • 1 tablespoon butter

  • 4 cups vegetable broth

  • 1/2 cup heavy cream

  • salt and pepper to taste

  • 1 dash ground nutmeg, ground cloves, & ground cinnamon


  1. Wash & peel squash and onions.
  2. Puree squash, onions and broth in a food processor or blender.
  3. In a large saucepan combine the mixture with the butter and cook for 20 to 25 minutes.
  4. Add cream, salt and pepper, and simmer for another 3 to 4 minutes.
  5. Flavor with nutmeg, cloves and cinnamon to taste.
Image: For more winter soups, click the image below: URLSmall

Leave a comment

All comments are moderated before being published