October 11, 2006

Butternut Squash Soup

Had some soft carrots from last week (forgot to take the tops off) and also a butternut squash from last week so I decided to try some soup. This was the basic recipe I followed, although I used more squash and therefore more stock. I also didn't have celery so I chopped up a pepper and threw that in.

Butternut Squash Soup II
Submitted by: Princess Krista K
Photo by: Allrecipes
"This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house."
Original recipe yield: 4 servings.

Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
4 (change)


* 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


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.