Unbelievable Butternut Squash Soup

When I made this soup, I thought it would be simply an easy way to sneak some veggies into our lunch, with hopefully a nice flavor. It was better than that. As in, it was incredible, delicious. Truthfully, we were both a little surprised! My husband, the professional chef, even went as far as to say it was the best soup he’d ever had in his life. Needless to say, I’m feeling pretty pleased with the outcome of this easy meal and am even more excited to share the recipe with you!

Very seasonal and warming for fall, this soup requires just a few basic vegetables, a bit of chopping and blending, and 40 minutes to leave the veggies alone to cook. And that’s it. You have a healthful meal that’s novice level to make and an absolute sensation to eat. I looked at a few soup recipes to check the proportions of the veggies, but otherwise, this recipe is my creation! I’m now a very proud amateur! I also have a sneaking suspicion that this recipe would work just as well with any other type of squash, zucchini or pumpkin as the star veggie. Let me know what you think!

A little update: We love this soup so much that we’ve made it several more times, with broccoli, carrots, and tomato, respectively. We simply substituted the new vegetable in equal amount for the squash, and every dish was fantastic! 


Butternut Squash Soup

Yield: 6 servings 

Ingredients 

2 lbs 8 oz of butternut squash, peeled and chopped into large chunks

1 lb 3 oz of potatoes, peeled and diced

1 white onion, diced

2 celery stalks, diced

3 generous tbs of butter

2 cloves of garlic, pressed

4 cups of chicken or vegetable stock

1-2 cups of water

Salt and pepper to taste


 

Directions 

In a large pot over high heat, sautée the onion and celery with the garlic and butter for a few minutes, until the onion just begins to brown

Add the squash and potatoes and cover with the stock. Add as much water as needed to cover any remaining space.

Bring the mixture to a boil, then reduce the heat to low and allow to simmer (covered or uncovered) for 40 minutes, or until the vegetables are tender.

In sections, blend the soup in a food processor or blender until smooth. Season with salt and pepper to taste.

Garnish with a small spoonful of cream or sour cream, or a sprinkling of chili flakes, and enjoy warm with your favorite fresh bread.

Happy fall!


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