“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!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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