It’s feeling like fall in Arizona, time for some Simple Butternut Squash Soup. We grew over 20 butternut squash in my garden this year. It was like a jungle in there by the end of the season. Luckily, we braved the weed jungle and pulled out these lovely squash. Here are a few of the remaining 20….
They really are beautiful.
This soup is perfect for lunch or dinner and I enjoy taking to friends when they are sick or have a new baby. This recipe is very freezer friendly. I love freezing the extra soup in individual serving sizes and pull a little bag out for an easy, yummy, nutritious lunch. I hope you like this recipe as much as I do. Enjoy!
Simple Butternut Squash Soup
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
2 medium carrots, chopped
3 medium potatoes, cubed
1 medium butternut squash, pealed and cubed or roasted
32 to 40 ounces chicken stock
salt and pepper
Melt butter in a large stock pot and cook onion, celery, carrot, potatoes, and squash about 5 minutes or until lightly browned. Pour chicken stock over veggies enough to cover them. Bring to boil, reduce heat to low. Cover pot and simmer for 40 minutes or until all veggies are tender.
Transfer soup to a blender and blend until smooth (or use an immersion blender in the pot). Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Here are my affiliate links to a few items you may need to make this simple soup.