Butternut Squash Soup

Butternut Squash Soup

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

  • 2 ea. Butternut Squash, peeled and diced
  • 4 oz. Onion, diced
  • 4 oz. Celery
  • 2 oz. Butter (can substitute oil)
  • 1 tsp. Ginger
  • Pinch Nutmeg
  • 1 qt. Chicken Broth (Can use Vegetable Broth or Water)
  • Salt
  • Pepper
  • 4 oz. Heavy Cream (optional - omit for healthier alternative)
  1. In a heavy soup pot, melt the butter on medium heat. Add the onion and celery; cook until onions start to get translucent, and then add the squash.
  2. Add the ginger, nutmeg, salt and pepper and cook for 3-5 minutes. Add enough chicken broth to cover by about 3/4-inch - amount may vary depending upon the size of the squash. Bring up to a simmer and cook until the squash is very tender, about 30-40 minutes, depending on the size of the dice.
  3. Allow to cool for a few minutes and puree with an immersion blender or a regular blender. (If using a regular blender do not over fill, and place a towel over the top and keep you hand on it while blending to prevent the top from blowing off.)
  4. Return to pot and adjust seasoning and consistency. Finish with heavy cream.
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