Butternut Squash Soup

A community recipe by Rowan Barrie

Not tested or verified by Nigella.com

Introduction

I first tasted a squash soup at my favorite restaurant over a year ago, ever since then I have been trying to replicate this silky Fall dish.

Ingredients

Serves: 4

2 medium butternut squash
butter
¼ cup sliced almonds
ground nutmeg
water

Method

Butternut Squash Soup is a community recipe submitted by Rowan Barrie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven to 350 degrees Fahrenheit .

While oven is warming , slice squash in half and place several slices of butter on each half. Bake until meat of squash starts to separate from skin (40 min.)

After removing from oven scoop meat into food processor or blender and blend with 1/4 cup of water until roughly the consistency of brownie batter .

Finely chop nuts and add to food processor. Grate about a half teaspoon nutmeg into soup.

Warm on stove and serve.