This recipe is a favorite and a regular in our household. It's delicious, quick, and easy, plus I usually have the ingredients on hand. Pair this warming soup with a gluten-free muffin, and you're set for a simple, nutritious, and filling meal.
INGREDIENTS:
- 1 medium butternut squash, peeled and seeded
-2 tablespoons unsalted good quality butter (I use this butter)
- 1 small onion, chopped
- gluten-free chicken broth; enough to barely cover your squash (I like the Pacific brand, but homemade is even better)
-nutmeg, to taste (approximately 1/2 teaspoon)
-sea salt and freshly ground black pepper, to taste
DIRECTIONS:
Cut squash into 1-inch chunks. In large pot, melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and broth. Bring to a boil, then simmer covered, until squash is tender. Carefully pour into blender, and blend until desired consistency. Season with salt, pepper, and nutmeg. Serve.
Approximately 4 servings.
(Recipe adapted from here)
