Butternut Squash Soup
Servings: 8 servings
Ingredients
- 3.5 - 4 pound butternut squash
- 5 cups vegetable or chicken stock
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 cup sour cream
- salt and pepper to taste
Instructions
- Peel the squash. Remove the seeds and dice into 1 inch cubes. Place in a stockpot.
- Pour the chicken stock over the squash and add the salt, nutmeg, rosemary, and thyme.
- Bring to a boil. Reduce heat and simmer for 30 minutes until the squash is fork tender.
- Use an immersion blender to puree the squash to desired consistency.
- Stir in the sour cream. Salt and pepper to taste.
- Serve.
Notes
Be sure to read all labels for gluten-free.
Did you make this recipe?
