Butternut Squash Soup

Hi Foodies!

As Butternut Squash is loved by (basically) all, I thought it would be fitting to put a recipe for Butternut Squash soup here.


If you do not have an immersion blender, make sure the potatoes and squash are cooked and mashed before adding the remaining ingredients.

Butternut Squash Soup Recipe


~~modified from Allrecipes.com~~ 

• 2 tablespoons butter or margarine substitute/spread, such as "Smart Balance"
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 sweet potato 
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
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• Melt the butter in a large pot, and cook the onion, celery, carrot, potato, and squash 5 minutes, or until lightly browned and soft enough to mash.  
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• Mash all of the ingredients together while hot with either an immersion blender or old-fashioned potato masher. 
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• 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.
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• Stir until smooth. Mix in any remaining stock to attain desired consistency. 

Garnish with toasted squash seeds, if desired. 

Makes 4 servings