Butternut Squash Soup

I’m not a big soup person, but I seriously couldn’t get enough of this stuff. Hearty and creamy, not to mention fairly healthy too?

image

No fatty cream goodness in this soup, just a bunch of natural veggie goodness.

You can find the original recipe here.

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) 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 in enough of the chicken stock to cover vegetables. Bring to a boil.
  2. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  3. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Was such an easy soup and it makes a huge pot, depending on how big of a squash you decide to use. Great for a cold fall / winter day.

Advertisements

One thought on “Butternut Squash Soup

  1. J’aime la soupe, mais courge musquée n’est pas un favori. Une expérience avec des raviolis de courge musquée me rebuter totalement.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s