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Butternut-Squash Soup

In a large cooking pot, heat oil and melt butter over medium heat. Stir in the onion, cook until tender. Add diced carrots and cubed squash into cooking pot. Pour in vegetable stock, and then season with salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer until vegetables are tender. In a blender or food processor, puree soup mixture until smooth. Return to cooking pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.


DID YOU KNOW? Squash comes in a variety of species, so feel free to substitute butternut squash with the least expensive variety (which can include acorn, muscat, pumpkin and spaghetti squashes among many others).


Butternut-Squash Soup is featured in the Recipes-on-a-Budget Cookbook.


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