Butternut Squash Soup

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Super easy and quick! This soup is the perfect way to use your squash this fall. 

Ingredients:

  • 2 tablespoons butter or We Olive Extra Virgin Olive Oil 
  • 1 small onion, chopped 
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock 
  • salt and freshly ground black pepper to taste

Directions:

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

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