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Year of the Soup: Week 8

I could feel the squash staring me down.  Each time I passed through the kitchen it would stare at me from the produce bowl on the counter.  After sitting untouched since late December, this sad squash was begging to be roasted, sauteed, pureed – anything but left to wither away in that bowl.  I finally listened to its pleas, and fulfilled its squash destiny by creating the following soup.

I wanted a little more depth than the usual basic butternut squash soup, so I found a variation of this recipe that included carrots, celery and onion.  I tweaked it a little (can’t help myself), and the result is below.  The extra veggies added a lot of extra flavor, and really made this soup feel a lot heartier.  Still very easy to make, still very yummy.

Butternut Squash Soup

  • 2 tablespoons butter
  • 3 carrots, chopped
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 1 medium butternut squash, peeled and cubed
  • 1/2 teaspoon sage
  • 4 cups vegetable broth
  • salt pepper to taste
  1. Heat butter in large stock pot.  Add carrots, onion and celery.  Cook until vegetables begin to soften and onions are transluscent.
  2. Add broth, sage, salt and pepper.  Simmer 30 minutes, or until squash is tender.
  3. Transfer soup to a blender or food processor and process until smooth.  Return soup to stock pot and add seasoning as needed.
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