This is the most amazing butternut squash soup! Fresh from Mom’s garden and just in time for Thanksgiving. Topped with fresh whipped cream and fried onions …
4 cups cubed butternut squash
1 cut-up onion
3 cups chicken broth (or enough to go 1″ above squash in pot)
2 tbs butter
1/4 tsp nutmeg
Salt and pepper
French’s fried onions
Whipped cream
Put squash, onion, stock and butter in pot and bring to boil and then reduce to simmer for 15 minutes.
Use slotted spoon to scoop cooked squash into blender (Like a Nutri-bullet) and then add liquid from pot to fill in. Blend on high 30 seconds
Add salt to taste and put in individual bowls for serving.
Garnish with dollop of fresh whipped cream and French’s fried onions.
Add a sprinkle of nutmeg and ground pepper, and serve hot.
Tip: For a true harvest season touch, add a couple of fresh pumpkin seeds on top!