Butternut squash is a great soup and it’s quick and easy to make. It can be served warm or chilled. Topped off with a little shredded cheese and croutons you have a nice healthy delicious lunch or appetizer.
1 large butternut squash (peeled and sliced)
6 cups of chicken stock (see recipe below)
1 small onion (diced)
2 Tablespoons of margarine or butter
1 Teaspoon of Cinnamon
1 Teaspoon of nutmeg
1 Teaspoon of ground all spice
8 cups of water
2 Tablespoons of chicken base or 6 bullion cubes.
Bring to a rapid boil stirring continuously for 10 minutes. You will be left with about 6 cups of stock.
In a large sauce pan cook the butternut squash until it is tender, drain the water. Then puree using a food processor and return to the pan, add the chicken stock, onion, and margarine or butter cook on low heat for 15 minutes, add the three spices and cook for 5 more minutes until the three spices are well blended in. Use a whisk to stir. Serve warm of cold. Serves 6