This Butternut Squash Soup is perfect for a cold fall day!
Original recipe compliments of Allrecipes.com.
I have slightly altered some ingredients with ones I usually have on hand or left overs I want to use up.
2 tablespoons butter
1 small onion
1 celery stalk
1 medium carrot- or left over cooked carrots from previous dinner
2 medium potatoes, cubed- or left over mashed potatoes from previous dinner.
1 medium butternut squash --- peeled, seeded, cubed.
32 ounce chicken stock- I use water and chicken bouillon cubes.
Salt and Pepper to taste.
1- Melt butter in large pot, and cook the onion, celery, carrots, potatoes and squash 5 minutes.
Until lightly browned
(Unless you are using cooked carrots and potatoes don't add them just yet.)
2- Pour in enough chicken stock to cover veggies. Bring to boil.
Reduce heat to low, cover, and simmer 40 minutes, or until all veggies are tender.
(If you are going to used previously cooked carrots
and potatoes add them the last 10 minutes just to warm through)
3-Transfer soup to blender a cup or two at a time and blend until smooth.
Return to pot, mix in any remaining broth to attain desired consistency.
Season to taste with salt and pepper.
This soup tastes so luxurious and buttery! You can really see how the squash got its name.
Plus, it doesn't call for any milk or cream and still tastes so creamy.
Enjoy with club crackers and a drizzle of sour cream if you wish!
