Butternut squash soup recipes
Ingredients:
# One 2-to 3-pound butternut squash, stripped and cultivated
# 2 tablespoons unsalted spread
# 1 medium onion, hacked
# 6 cups chicken stock
# Nutmeg
# Salt and newly ground dark pepper
Directions:
Cut squash into 1-inch pieces. In huge pot soften margarine. Add onion and cook until clear, around 8 minutes. Add squash and stock. Bring to a stew and cook until squash is delicate, around 15 to 20 minutes. Eliminate squash lumps with opened spoon and spot in a blender and puree. Return mixed squash to pot. Mix and season with nutmeg, salt, and pepper. Serve.
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