My disclaimer is I never follow a recipe perfectly. From the very first time I make something, I make it my own...sometimes that is a good thing, other times, maybe not so much!! I'm also cooking for a family of 8!
Butternut Squash Soup Recipe
adapted from foodnetwork.com
2 butternut squash, peeled and seeded
1 medium red onion
8 cups of vegetable stock (homemade bouillon)
1/2 t nutmeg
1 t salt
1/4 t pepper
Peel and seed squash. Place in pressure cooker for 7 minutes on high. Quick pressure release. Place cooked squash in blender with stock and onion. Blend until smooth. Poor into stock pot. Simmer and stir 10 minutes. Season with nutmeg, salt, and pepper. Garnish with shredded parmesan cheese.
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