Butternut Squash Soup

What you’ll need

Tap an ingredient as you get it ready.

• 1 medium butternut squash
• 2 medium onions, peeled and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups chicken stock or vegetable stock
• ¼ cup cream sherry
• 1 tsp nutmeg

Let’s make it

1. Step 1

   Preheat oven to 400 °F.

2. Step 2

   Cut squash in half lengthwise and remove seeds.

3. Step 3

   Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.

4. Step 4

   Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.

5. Step 5

   Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.

6. Step 6

   Add remaining stock and cook until hot. Season to taste.

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