Butternut Squash Soup

This Butternut Squash Soup Recipe is so simple, yet a healthy and satifying soup that everyone will think you spent hours making.

  • 1 – 2lb. box of  peeled and chunked butternut squash (I found at Costco)  Or you may use about a 3lb. whole squash that has been peeled, removing the seeds and string and cut into 1- to 2-inch chunks.
  • 3 slender or 1 1/2 larger leeks, white parts only, split lengthwise, washed, and cut into 1 inch long pieces
  • 3 C of milk (I used non-fat milk, but for a richer version use whole milk)
  • 3 C water
  • Salt and pepper
  • Fresh grated nutmeg (or ground nutmeg)

Add squash, leeks, milk and water into a large dutch oven or soup pot and bring to a boil. Lower heat to a simmer and cook 25 to 35 minutes, or until squash is soft enough to mash when pressed lightly with back of a spoon.

Using a blender or food processor, puree the soup in batches until it is very smooth. Season with salt, pepper and nutmeg to taste and reheat. Garnish with toasted nuts and heavy cream, if desired.

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