Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
Instructions
Method: Indirect simmering
- Set the EGG for indirect cooking at 350°F/177°C.
- In a Dutch oven, sauté onion and garlic until soft.
- Add butternut squash and broth. Simmer for 30 minutes until tender.
- Blend soup until smooth.
- Stir in heavy cream, nutmeg, salt, and pepper.
- Serve warm.
