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Monday, April 30, 2012

Butternut Squash Soup

Recipe found on

I guess if I want to finish my goal of having 50 pages finished by the end of the year I better get going on getting some more recipes posted.  This recipe is loved by my family.  We're planting our garden this week and you can better believe we will have some butternut squash planted in there.  This is coming from a girl who is not all that big on squash but this I will make an exception for.  If you don't have chicken stock on hand chicken broth will do in a pinch.  This also stores pretty well in the freezer from my experience.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 4


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
salt and freshly ground black pepper to

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.

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