You know that butternut squash that has been sitting on your counter for a while? The one that you grew for the first time or saw at the farmer's market or store and decided to buy for the first time, but now that you have it, you aren't sure what to do with it. This recipe is a great use for that lonely squash. This soup is creamy, filling, and comforting. Perfect for this time of year! This is another one of my husband, Ron's recipes. He likes to make a big pot of this soup on Sundays for his lunches during the coming week. It is a great option for a quick and healthy lunch on the go.
Butternut squash has become his favorite squash. He is planning on growing a lot of it this summer. In addition to the great taste, some other reasons Ron loves this squash is because it is easy to grow and it stores really well. Making it a great choice to grow for the purpose of storing and using over the winter months.
It's January; chances are where you live, it's cold outside or at least colder than you probably like. This is the perfect time to try out a new soup recipe. Why not try this one and make a pot of creamy, hot soup that not only is delicious, but also serves up a healthy dose of vegetables?
Creamy Butternut Squash Soup
3 stalks celery, chopped
2 medium onions, chopped
3 large carrots, peeled and chopped
2 large potatoes, peeled and chopped
2 yams, peeled and chopped
1 butternut squash, peel with vegetable peeler, slice in half, remove seeds, and cut into large chunks
3 tbsp. butter or 2 tbsp. olive oil
12-16 c. stock, chicken or vegetable, more for a thinner soup and less for a thicker soup
salt and pepper, to taste
1. Prep all the vegetables first, peeling and chopping.
4. Cover vegetables with stock and bring to a boil. Reduce to a simmer; cover and simmer for about 30 minutes, or until vegetable as very soft.
5. Remove from heat and blend with an immersion blender or in a blender or food processor.
Makes 4-6 servings.