I love it. My kids love it. Hubby loves it (ok, he loves everything). And, it’s soooo good for you. Just count the number of veggies in this soup. There’s 5 – if you count the garlic. And I do.
It’s also a favorite because it makes a bunch and I freeze the leftovers for a quick meal in the future.
Head’s up – the squash takes some time to peel and chop. Allow about 30 minutes to get all the chopping done before you can start cooking.
Simmer the veggies in the broth for about 30 minutes.
And then puree the cooked soup. You will need to do this in batches, depending on the size of your blender (I did it in 2 batches).
Want another yummy recipe using butternut squash? Try Butternut Alfredo Ravioli. Yum, yum!
- 2 tablespoons butter
- 1 small onion, chopped
- 1-2 cloves garlic, chopped
- 1 medium carrot, chopped
- 1 medium potato, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
- parmesan cheese, for garnish
- sour cream, for garnish
- crumbled bacon, for garnish
- croutons, for garnish
- Melt the butter in a large pot, and cook the onion, garlic, carrot, potato, 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 30 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. (You will need to do this is several batches.) Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
- Garnish with grated parmesan cheese, sour cream, crumbled bacon, or croutons.