Big Rock


September 30, 2017

Simple Butternut Squash Soup

Best enjoyed with a Rock Creek Apple Cider.


1 medium sized butternut squash
2 tbs canola oil
1 large onion, diced
2 tbs chopped garlic
3 cups vegetable stock*
1/4 tsp nutmeg
Salt and pepper to taste

*Can substitute with chicken stock if vegetable stock is not available.


Preheat the oven to 400F. Cut the squash in half. Spoon out and discard the seeds. Line a baking sheet with tinfoil and place the squash, cut side up, on the sheet. Brush the squash with 1 tbs of the oil and roast in the oven until soft throughout – about 45 mins – 1 hour.

Meanwhile, heat the remaining 1 tbs of oil in a large saucepan over medium heat. Add the onion and garlic and saute until the onions are soft and garlic is fragrant. Set aside.

Once the squash is fully cooked, spoon out the squash into a blender.  Add the onion and garlic mixture along with the vegetable stock and nutmeg. Blend until mixture is smooth.

Serve immediately.

Serves 2-4.

Recipe courtesy of Wine, Food & Friends.