Whether it’s for a holiday meal opener or just a hearty winter warm-up, butternut squash soup is a smooth and thick that comes together rather easily in about an hour.
- 2-3Tbsp butter
- 1 medium onion(yellow or white, but use whatever variety is your favorite)
- 1 large carrot
- 2 celery stalks
- 2 potatoes
- 1 butternut squash
- 1 box container of vegetable or chicken broth(32 oz)
- Start by prepping the vegetables. Chop the onion, carrot, and celery. Set aside.
- Peel and cube the potatoes and squash.
- Heat a large pot on the stove top to medium and then melt the butter.
- Place all the cut vegetables into the pot and cook for 5-8 minutes to get a nice light browning.
- Pour as much broth as is necessary to cover the veggies.
- Bring to a boil and then reduce heat to low.
- Cover and simmer for 40-45 minutes until the veggies are tender.
- Ladle or scoop the softened veggies into a blender and blend until smooth.
- Return to pot and add broth until desired consistency.
Some people just choose to salt and pepper the soup and serve it. Consider adding a finish that is to your own tastes, such as adding a cinnamon and sugar blend or bringing the heat with a smoky chipotle pepper seasoning. Butter squash soup is a neutral flavor base that can easily be modified.