Get your appetite ready, Thanksgiving is tomorrow!
In our family, each person is designated a course to bring a dish to Thanksgiving dinner. If you happen to get appetizer duty this year, we’ve got a recipe that’ll knock the whole family’s socks off: Butternut Squash Soup!
Low in fat and high in dietary fiber, butternut squash boasts an impressive nutritional profile. It is jam-packed with potassium, vitamin B-6, antioxidants and carotenoids… and when you get right down to it, it’s absolutely delicious!
Try this recipe for yourself and share your results with us—we know it’ll be a hit!
- 1 butternut squash (2-3 lbs)
- 2 TBSP unsalted butter
- 1 medium onion
- 6 cups chicken stock
- nutmeg, to taste
- Himalayan salt, to taste
- pepper, to taste
- Add butter to a large pot and melt on medium heat.
- Peel & seed your squash, cutting into 1 inch chunks, and set aside. Chop your onion into perfectly bite-sized pieces and add to the pot, cooking on medium-high until translucent. This usually takes about 8 minutes.
- Add chicken stock and squash chunks to the pot, bringing to a simmer. Cook uncovered for 15-20 minutes until the squash is tender.
- Using a slotted spoon, remove the squash chunks and puree in a blender, processor or bullet. Return to the pot.
- Season with nutmeg, salt and pepper to taste. Mix well to combine all ingredients, adding your seasoning as you go along.
- Serve nice and hot, and enjoy!
- Want to add a little something extra? Top each bowl with a bit of bacon crumble, because bacon makes everything better.
- Since this recipe serves six, simply double or triple the ingredients to ensure there’s enough for the whole family… plus seconds!
Health, happiness & full tummies,