Every season, Adam and I write a seasonal bucket list. I’ve started to incorporate books, movies, and recipes in our lists and this creamy butternut squash soup was one of them! Pair it up with a well-seasoned chicken breast or a homemade loaf of bread and it’s the perfect fall meal. Warm and filling, perfect for your family.
2 tablespoons of butter
1 small onion, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fl. oz) container chicken stock
salt and freshly ground black pepper to taste
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.
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.
See? It’s simple and scrumptious. Enjoy!