Butternut Squash Soup
A creamy soup recipe made with butternut squash, spices and vegetables. This healthy, comforting soup is perfect for fall and winter.
Ingredients
- 4 tbsp butter
- 2 medium potatoes peeled and chopped into small pieces
- 1 large carrot peeled and chopped into small pieces
- 2 ribs celery chopped into small pieces
- 1 regular sized butternut squash peeled, seeds and pulp removed and cut into small pieces
- 4 cups chicken broth
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 chicken bouillon cubes
- 3/4 tsp garlic salt
- 3/4 tsp onion salt
Instructions
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Place butter into the bottom of a stock pot over medium heat.
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When butter has melted, add the small pieces of potato, carrot, celery and butternut squash. Cook, stirring frequently, for 10 minutes
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Then, add chicken broth, salt, pepper, chicken bouillon cubes, garlic salt and onion salt. Stir and bring to a boil.
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Let the ingredients simmer for one hour. Stir frequently.
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When veggies are very tender, remove from the heat.
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Pour soup into a blender and blend until smooth and creamy. Vent the lid as needed for the steam to escape.
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Add more chicken broth to the blender for a thinner soup. Blend to combine.
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Serve with crusty bread, pumpkin seeds and/or croutons.
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Note: the vegetables need to be very tender to blend to a smooth and creamy soup. Enjoy!