How to Easily Make Butternut Squash Soup

Butternut squash is very versatile and here's a great way to enjoy this autumnal bounty.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• whole butternut squash
• chicken stock
• olive oil
• salt
• pepper
• heavy cream
• white pepper
• cinnamon
• nutmeg

1. Slice the butternut squash in half lengthwise. Go slow because the outer skin is very tough and you don't want to cut yourself by accident.

2. Now take a spoon and scoop out the seeds.

3. Take your glass baking dish and lightly drizzle with olive oil.

4. Place your butternut squash halves flesh-side down in the dish. Make sure to move each halve around in the oil so it's nicely coated.

5. Pop into the oven and roast for 45 minutes.

6. Let the butternut squash cool completely before proceeding.

7. With your fingers, peel the tough outer skin from the butternut squash.

8. Place the butternut squash in a blender and puree until smooth

9. In a shallow pot, add the pureed butternut squash, 2 cups of chicken stock, 1/2 cup of heavy cream, 1/2 teaspoon of freshly ground white pepper, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and 1/2 teaspoon of salt. Stir constantly.

10. Bring to a boil then simmer for 10 minutes. If it's too thick, add more chicken stock until the right consistency is met.

11. Serve!