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?
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
- 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.
- Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- 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.