Butternut Squash Soup
When the weather turns cool, there's nothing like a hot bowl of soup to balance out the chill in the air. Sweet butternut squash are a symbol of the fall season and make one of our favorite soups.
Servings: 4 to 6
1 medium (2 1/4 pounds) butternut squash
1 small onion, sliced
2 cans (14 1/2 ounces each) chicken broth, divided
2 tablespoons butter or margarine, cut into pieces
1/8 teaspoon pepper
Unsweetened whipped cream
Pinch ground nutmeg
Cut the squash in half and remove the seeds. Peel the squash and cut into 1/2-inch cubes.
Preheat the oven to 425 degrees F. Layer the squash and onion in a shallow 8-inch glass casserole. Pour 1 can of broth over the vegetables, then dot with butter and sprinkle with pepper and nutmeg. Cover with foil and bake until tender, about 40 minutes. Cool slightly.
Puree the vegetables and liquid in a blender, in batches if necessary, until smooth. In a saucepan, combine pureed squash and remaining broth. Bring to a boil. Serve topped with a little whipped cream and a sprinkling of nutmeg.