Chad Groetsch
Whether it’s for a holiday meal opener or just a hearty winter warm-up, butternut squash soup is a tasty soup that comes together rather easily in about an hour.
Butternut Squash Soup
Whether it's for a holiday meal opener or just a hearty winter warm-up, butternut squash soup is a tasty soup that comes together rather easily in about an hour.
Ingredients
- 2 tbsp butter
- 1 medium onion
- 1 large carrot
- 2 stalks celery
- 2 large potatoes
- 1 butternut squash
- 32 oz vegetable or chicken broth
Instructions
- 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.
Notes
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.
