Butternut Squash Soup
This is a thick, rich butternut squash soup with tons of flavor. It's super easy, quick, and a great way to use squash. Season with curry powder, or any of your favorite fall spices. An instant hit at my house!
Ingredients
- 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
- 32 fluid ounce container chicken stock
- salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients.
- Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.
- Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
- Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
- Serve hot and enjoy!
Notes
Cook’s Note
This soup is easy to personalize to your taste. If you have time, you could roast the squash at 400 degrees F for 30 minutes for a richer flavor. Try seasoning it with curry powder or rosemary to find the flavor you like best.