Creamy butternut squash soup

Name: Creamy butternut squash soup
Prep time: 30 min
Total time: 30 min
Ingredients: 4 cups One-Hour Chicken Stock or other stock; 4 cups One-Hour Chicken Stock or other stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 pounds butternut squash, peeled, seeded, and cut into chunks

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

One of the simplest soups imaginable, yet surprisingly wonderful.

Ingredients

2 pounds butternut squash, peeled, seeded, and cut into chunks
4 cups One-Hour Chicken Stock or other stock

Soup
Gluten-free

Method

Combine the squash, stock, and salt and pepper to taste in a saucepan. Bring to a boil, turn the heat to medium-low, and cook, covered, until the squash is very tender, 15 to 30 minutes (depending on the size of your chunks).
Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work. The mixture should be very smooth. Com