Butternut Squash Soup
This is a thick, rich butternut squash soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
- Serves: 4 persons
- 2tablespoons butter
- 1small onion, chopped
- 1stalk celery, chopped
- 1medium carrot, chopped
- 2medium potatoes, cubed
- 1medium butternut squash - peeled, seeded, and cubed
- 1(32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Step 1Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables.
Step 2Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
Step 3Transfer the soup to a blender, and blend until smooth. Return to the pot, and mix in any remaining stock to reach desired consistency. Season with salt and pepper.