A few years ago my aunt served a delicious butternut squash soup during our Thanksgiving feast. I recalled her saying that it was a hassle to put together so I never attempted making it myself. Well, that was until I found this particular recipe.
The original poster, Maplebird, said this soup was an “instant hit” in her household. The most difficult part in preparing this was figuring out how to remove the tough skin from the squash and chop it up. I found some step-by-step instructions from Good Housekeeping, which helped move things along.
Once the veggies were all prepped, everything went into the pot and slowly worked their magic. In less than an hour, all that was left to do was blend and season. I packed the leftovers in quart size freezer bags, which allowed for easy reheating in small portions.
This soup is great served as a main entrée or as an appetizer…or just because you may want to enjoy a cup on a chilly night.
2 tablespoons 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
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 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.
Here is the original recipe: http://allrecipes.com/recipe/butternut-squash-soup-ii/