Saturday, November 6, 2010

Butternut Squash Soup! A MUST for NOVEMBER!

I just made this the other day, and it turned out to be DELICIOUS! I doubled the recipe and we had leftovers for a couple of days...

Butternut Squash Soup

1/2 T olive oil
1 T butter (optional)
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones) this was a little too much carrot for my time I would use 1/2 carrot
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced) (f you don't want to peel and dice the squash, which, believe me, you probably don't...then buy it already diced at Costco)
1 medium potato, diced (about 2 C diced)
32 oz vegetable broth (that's one box/carton)
1 T brown sugar (or agave to taste)
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

If you make it, let me know how you liked it or anything you changed to make it to YOUR liking!


Beth said...
This comment has been removed by the author.
Beth said...

Okay, this was so yummy!
My changes:
No sweetener, used sweet potatoes (not yams) in place of potatoes.
My kids would not wait for it to cool down so I added a bit of almond milk to their bowls.

We all loved it, thanks!

Carmelle said...

Great recipe - but if you don't have time to make a cozy bowl of your favorite, use Tabatchnick soups -- taste like homemade and super affordable.