Olive's Kitchen: Winter Squash Soup
It’s getting nippy out! The best time of year to have a warm, revitalizing bowl of soup. Here’s one of our favorites:
Winter Squash Soup (6 servings)
6 cups chicken stock (or 2 cubes chicken bouillon)
2 cups chopped onion
½ cup chopped parsley
16 oz. butternut squash
1 tsp sea salt
1 tsp cracked pepper
1 tsp nutmeg
1 tbsp extra virgin olive oil
- Remove seeds from the butternut squash, and peel and cut into 1" cubes.
- Put a large pot on medium-high heat. Add extra virgin olive oil when the pot is hot.
- Sauté the onions, until it is translucent.
- Stir in the chicken stock, while raising the heat to high.
- Add the butternut squash cubes to the pot, and boil until the squash is soft.
- Remove the pot from the heat, and let it safely rest until it’s cooled a bit.
- Pour the mixture into a large blender. Blend the mixture until it’s a creamy, smooth bisque.
- Pour the soup back into the pot and add salt, pepper and nutmeg to taste.
- Heat for another twenty minutes, and add fresh, chopped parsley to garnish!
