Basic Butternut Squash Soup

Butternut Squash
Basic Butternut Squash Soup
Butternut Squash
Yields1 Serving
 2 tbsp butter
 1 small onion, chopped
 1 stalk celery, chopped
 1 medium carrot, chopped
 2 medium potatoes, cubed
 1 medium butternut squash, peeled, seeded and cubed
 900 ml chicken broth
1

Melt the butter in a large pot and cook the vegetables until lightly browned. Pour in enough broth to cover vegetables and bring to a boil. Reduce heat to low, cover pot and simmer until all vegetables are tender, approximately 45 minutes.

2

Use either an immersion blender or transfer to a blender and blend until smooth. Return to pot and add either more broth or water to desired consistency. Season with salt and pepper and serve with a drizzle of good quality Olive Oil.

At farmers’ markets and grocery stores everywhere, bins are brimming with all types of squash. It just might be the easiest of all vegetables to make into a delicious soup. Try out this basic recipe or really spice it up with some Moroccan flair. Either way, delicious!

Ingredients

 2 tbsp butter
 1 small onion, chopped
 1 stalk celery, chopped
 1 medium carrot, chopped
 2 medium potatoes, cubed
 1 medium butternut squash, peeled, seeded and cubed
 900 ml chicken broth

Directions

1

Melt the butter in a large pot and cook the vegetables until lightly browned. Pour in enough broth to cover vegetables and bring to a boil. Reduce heat to low, cover pot and simmer until all vegetables are tender, approximately 45 minutes.

2

Use either an immersion blender or transfer to a blender and blend until smooth. Return to pot and add either more broth or water to desired consistency. Season with salt and pepper and serve with a drizzle of good quality Olive Oil.

Basic Butternut Squash Soup

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