I love that once it cools down, even just a bit (and by that I mean some days start out in the high 70s and only get up to the mid 80s) that I can convince my husband that soup is what’s for dinner! I have always loved soup, especially when it is cold out side. Soup served with bread or a grilled cheese sandwich just completes me sometimes. Years ago when my husband and I first started dating, he used to pretend that he ate dinner at my house; which really meant eating something relatively well-rounded and healthy with me about 7:30/8pm and then stopping by Checker’s for a Diet Coke and fries on his way home. One of the most surprising meals that he admitted to liking was butternut squash soup, I don’t know if he was just trying to impress me or what? but these days he really does like it! This soup is a quick and easy meal that will make any week night feel just a little more special. A smooth, hearty blend of butternut squash, carrot, celery and apple even the smallest member of your family will enjoy – I know mine sure did!
Butternut Squash Soup
Yield 6 -8 servings
- 4 c stock, I used chicken but whatever you like best is fine
- 1 small butternut squash, cooked & pureed
- 1 small apple, I used a Honey Crisp
- 1 c carrot, chopped
- 2 celery stalks, chopped
- 2 small potatoes, peeled & chopped
- salt & pepper, to taste
- In a large pot add the stock, apple, carrot, celery and potatoes, bring to a boil over medium heat and simmer until softened, about 15-20 minutes.
- Add the squash puree and simmer over low an additional 5 minutes.
- Remove from the heat and cool for 10 minutes.
- Using an immersion blender or using a standard blender (working in small batches) puree the soup until smooth, serve warm.
Courses soup, main dish