Butternut Squash Soup

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Butternut Squash Soup

 

1/4 tsp extra virgin olive oil

4 to 5 cups diced, peeled butternut squash

1 c chopped yellow onion

1 c chopped celery

1 bay leaf

4 c vegetable stock

2 tbsp minced fresh oregano

1/4 tsp ground nutmeg

1/2 tsp salt

1/4 tsp freshly ground black pepper

 

Heat a medium stockpot over medium-high heat. Add the olive oil to

lightly coat the bottom of the pan. Add the squash, onion and celery.

Cook until the onion has softened, about 2 minutes. Add the bay leaf

and cook for 2 minutes. Add enough of the stock to cover the

vegetables and bring to a boil. Reduce heat and simmer until the

squash is very soft, 20 to 25 minutes. Stir in the oregano, nutmeg,

salt and pepper. Remove the bay leaf.

 

Carefully ladle the soup into a blender and process until pureed and

smooth. Strain the soup through a fine mesh strainer to remove any

squash pulp. Return the strained soup to a pan over low heat. Taste

and adjust the seasoning with addition salt, pepper and nutmeg, if

desired. Add a little more stock or water to give the soup a creamy

consistency if it seems too thick.