Butternut Squash Soup

Have you notice that thinking about that thing you have to (want to) do, takes more energy and most often, you THINK it’ll take longer than it actually does?

It seems like every recipe I share is “SUPER EASY”………because they are. My once perception of soup was that it was “hard”. I like recipes that do not require me to an extra trip to the grocery store. So when my kids asked for that squash soup from last winter – I’m on it!

Here you’ll get the basics for the squash soup. Then you can personalize it……you don’t have celery? No biggie, don’t use it. You really like carrots……….. add double. You want to use sweet potato in place of potatoes……….do it! No chicken (or vegetable) stock made yet………..use bouillon.

A BUTTERNUT SQUASH SOUP ………you’ll make it again and again and again.
This is the single recipe…….you WILL want to make a double batch and freeze.

3 tbsp-ish butter or olive or (OR a combo of both)
1 large onion cut into quarters
2 garlic cloves chopped coarsely
1 stalk of celery chopped
1 carrot chopped
2 potatoes cubed
1 medium butternut squash cubed (y’all know to seed and peel it right)
4 cups stock
salt & pepper

To the oil (melted butter) add ALL vegetables and cook 5 – 10 minutes – stirring occasionally.
Add the stock and cook until everything is tender.
If you have one of those hand blenders, mush it all up. If you do not, then you will have to put in a blender to puree.
~that’s it~

Salt and pepper when serving, heck you could even add a dallop of sour cream, pinch of cinnamon, curry or nutmeg.


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