Butternut Squash Soup

by Chef Miguel Valdez of The Red Door


1 tablespoon butter

3 ½ cups cubed peeled butternut squash

¾ cup chopped carrots

½ cup chopped sweet onion

2 ½ cups chicken or vegetable broth

¼ cup half and half

1/8 teaspoon nutmeg

1/8 teaspoon salt



Melt butter in large saucepan over medium-high heat. Add squash, carrot and onion. Sauté for 12 minutes. Add broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat and stir in half and half, nutmeg and salt.

Place squash mixture in to a blender. Remove center piece of blender lid to allow steam to escape. Place clean towel over opening to avoid splatters. Blend until smooth.

Makes 4 servings, 1 cup each.

Photos Courtesy of The Red Door.