Chef Jeff’s Butternut Squash Soup
Yield: 6 Cups
- Onion, yellow, medium, diced small 1 each
- Butter 4 Tablespoons (½ stick)
- Squash, butternut, peeled, seeded, chunked 1 each (about 2 pounds)
- Water 6 Cups
- Chicken Base (or bouillon), dried 1 Tablespoon
- Pepper, black, ground 1 teaspoon
- Nutmeg, ground ¼ teaspoon
- Milk or cream optional
- Salt to taste
In a medium kettle, sweat the onions in the butter over medium low heat. Add the butternut squash, water, chicken base, pepper and nutmeg. Bring to a simmer and cook until the squash is tender, about 20 minutes. Transfer the soup to a blender and puree until smooth. Milk or cream can be added at this point if desired. Adjust the seasonings if necessary. Serve immediately with rustic bread for a healthy and satisfying meal. Can be garnished with a little sour cream.
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