Soup. It’s one of our ultimate comfort foods… We feed it to our loved ones when they’re sick, we crave it on a cold or dreary day. Whether it’s a soothing chicken broth or a thick, creamy, stick to your ribs variation, there’s just something so comforting about soup. As we move into fall, there are many wonderful vegetables in season that are just begging to get into a pot of soup. One of my favorites is a simple, but wonderfully flavorful Butternut Squash Soup. I’ll share my recipe with you here, but you should feel free to throw in any seasonal vegetables that you have on hand and mix it up to your liking. Some people avoid using butternut squash because it can be very hard to cut and handle. To make this recipe easier if you need to, you can just cut the squash in half, clean out the seeds, bake it on a baking sheet flesh sides down on 350 degrees for one hour, then cut the softened squash into cubes to use in the recipe, and saute as per the directions.
Here’s what you’ll need:
1 onion
2 cloves garlic
2 stalks celery
2 carrots
1 zuchinni
3 potatoes
1 large butternut squash
3 TBS butter
1 ½ – 2 32oz carton chicken stock (or vegetable stock)
Chop all vegetables, cube potatoes and squash and cook in pot with butter until vegetables begin to brown.
Cover vegetables with stock and allow to simmer for 30-40 min or until all veggies are tender
Pour soup into blender, or use immersion blender to blend together until creamy. Add more stock to achieve desired consistency.
Add salt and pepper to taste
Serve with dollop of sour cream and light sprinkle of cayenne if desired
Makes 6-8 servings
