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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from The Thompson Anchors 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!

Contributor:  
Contributor:  
Mary Thompson

Category:
Category:

Ingredients:  
Ingredients:  
2Tb 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 32oz container - chicken stock
Salt and pepper to taste

Directions:
Directions:
Step 1
Melt butter in a large pot and cook the onion celery,carrots, potatoes, ant squash a few(4 or 5) minutes until lightly brown.
Pour in enough chicken stock to cover the vegetables. Bring to boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Step 2
Either use an immersible hand held blender, or, transfer soup to a blender and blend until smooth.
Return to pot, and add in any remaining stock to attain desired consistency. Season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep: 25 min. Cook: 45 min. Total time: 1 hr 10 min.
Personal Notes:
Personal Notes:
I looked all over for a good squash soup recipe! This one is pretty easy, and doesn’t involve a lot of ingredients that wouldn’t use again! I found this online, and plan to make it often😋
This is a great comfort soup in cold fall or winter weather.
It is also good with crusty bread and butter. You can also add toppings such as a drizzle of cream or sour cream, or pine nuts.

 

 

 

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