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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Directions:
Directions:
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
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
an hour
Personal Notes:
Personal Notes:
Having to peel and dice an oddly shaped, tough-skinned butternut squash for soup can be a turnoff, so simply cut it in half and roast it in the oven. That way, its flavors concentrate without hours of simmering, and the roasted flesh is easily scraped out of the skin.
You can also try adding:
2 tangy apples, peeled and cubed
½ tsp cumin
½ tsp coriander
½ tsp ginger

 

 

 

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