CATEGORIES
Fall

Butternut Squash Soup

Prep:
15 m
Cook:
1 h 0 m
Ready in:
1 h 15 m
This comforting Butternut Squash soup is very straightforward, yet delightful and nourishing.
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INGREDIENTS
Butter - 2 tbsp.
Onion - 1 (small), chopped
Celery - 1 stalk, chopped
Carrot - 1 (medium), chopped
Potatoes - 2 (medium), cubed
Butternut squash - 1 (medium), peeled, seeded, and cubed
Chicken stock - 1 container (32 fluid ounce)
Salt and freshly ground black pepper to taste
Sour cream - 4-5 tbsp.
DIRECTIONS
  1. Place butter in a large pot and melt it over medium-high heat. Add onion, celery, carrot, potatoes, and squash and saute for 5 minutes, or until lightly browned in color. Add chicken stock enough to cover vegetables and bring to a boil. Reduce heat to low, cover with a lid, and let simmer for 40 minutes or until all vegetables are soft.
  2. Transfer the mixture to a blender and puree until smooth texture is reached. Return the soup to pot, and mix in any remaining stock to attain desired consistency. Add salt and pepper to taste.
  3. Serve with a dollop of sour cream
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