Butternut Squash Soup

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January 4, 2012
Butternut squash soup.
Butternut squash soup is perfect for a cold winter day. (Photo Credit: Flickr user missmeng)

We’re big fans of GreenSquare Tavern in Chelsea. Here’s chef John Marsh’s recipe for butternut squash soup—perfect for a cold winter day.

Enjoy!

Chef John Marsh’s Butternut Squash Soup

SERVES

4

PREP TIME

10 min

COOK TIME

30 min

Ingredients

2 lbs. butternut squash, peeled, seeded and cut into one inch dice

1 lb. sweet potato or yam, peeled and cut into one inch dice

1 lb. white onion cut into one inch dice

¼ cup coconut oil

6 cups filtered water

Directions

Over a medium flame in a large stainless steel pot sauté the onions in the coconut oil.

When the onions are soft add the yam, butternut squash and the water. Bring all to a simmer an cook until the solids are tender; 15 minutes to 1 hour.

Carefully pass all in a blender and return to the pot.

Season with grey sea salt and freshly ground pepper. Some like a couple of scrapes of nutmeg to season the soup as well.

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