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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I don’t usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM! Ingredients:
2 acorn squash, cooked |
2 tablespoons butter |
1 small onion, diced |
1/4 teaspoon salt |
14 ounces vegetable broth or 14 ounces chicken broth |
1/4 teaspoon nutmeg |
1/8 teaspoon cayenne |
Directions:
1. Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
2. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
3. Puree with a hand blender (or in batches in a regular blender). Serve hot.
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