Saturday, October 23, 2010

Hearty Butternut Squash Soup

It must be the rainy, chilly, perfectly beautiful fall weather that gives me the craving for all things creamy. Here's another delicious soup to add to the recipe box.

Hearty Butternut Squash Soup

You'll Need:
2 TBS olive oil
1 small onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
2 medium baking potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
4 cups chicken/vegetable broth
salt and fresh ground black pepper to taste
2 avocados

The Preparation Method:

Peel the butternut squash with a potato peeler. Scoop out the seeds. Cut it into one inch cubes. Careful with the knife, ladies. The squash is tough as a rock and slippery. Not an ideal coupling.

Chop the rest of the veggies.

Heat the olive oil in a heavy soup pot. Cook the onion, celery, carrot, potatoes, and squash until steamy and fragrant. About 10 minutes.

Add chicken/vegetable broth. Bring to a boil. Reduce heat to low and cover. Simmer 40 minutes, or until all vegetables are tender.

Use your trusty immersion blender to puree the soup. (Or if you don't have immersion blender yet, you could always use a regular blender. Trust me, you need an immersion blender. It will make your life ten times better. I'm not exaggerating.)

Season with salt and pepper. Top with sliced avocado.

Ummm. Creamy goodness.

Speaking of rocks (remember the squash?), this is a favorite living room jam in our house.

Queen - We Will Rock You

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