Butternut Squash Soup


It's the time of year that I begin to crave pumpkin pie... turkey.. and soups or stews.. I walked into the grocery store on Friday and there was such a huge selection of different squashes and I was inspired! I decided to pick up a medium sized butternut squash to make one of my favorite soups! Here's the recipe :)

2 Tbs. butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded & cubed
1 (32 fl. oz.) container chicken stock
salt and freshly ground black pepper to taste

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour enough of the chicken stock to cover vegetables. Bring to a boil.
All the veggies cubed and browning in butter
Once the chicken stock has been added to cover the vegetables
2. Reduce heat to low, cover pot and simmer 40 minutes, or until all vegetables are tender.
After 40 minutes of simmering.
3. Transfer the soup to a blender or food processor and blend until smooth. Return to pot, mix in any remaining stock to attain desired consistency. Season with salt and pepper.

This soup was DELICIOUS! James loved it and it has been two meals for us so far and we have frozen the rest for one more meal to come. I love fall soups and stews!!! So hearty and delicious.


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