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Butternut Squash Soup


I love soup! It’s such an easy thing to make and have homemade-fresh-on-hand. Once upon a time I would make a big pot of soup once a week, and it would serve as lunch for my little two-person family throughout the week, or for a quick supper on a busy night with added homemade biscuits. 

I have always heard of Butternut Squash Soup, and have wanted to attempt it. Today seemed like the right day, as I had a bit of extra energy (energy which is gradually leaving me completely as I am now 36 weeks pregnant), a butternut squash, some alone time while Josh was doing yard work for a woman at my parents church, and a need to eat something wholesome for lunch.

I absolutely LOVED this soup. So I thought I'd share the recipe with you. It has such a rich creamy texture with a warm fall spicy sweetness. Let me know if you try out the recipe!

Butternut Squash Soup

Ingredients:
  • 2 tablespoons butter (you can substitute a cholesterol free substitute if you prefer)
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 3 cloves of garlic crushed
  • 1 (32 fluid ounce) container chicken stock (or for the vegetarians out there, veggie stock)
  • salt and freshly ground black pepper to taste
  • cinnamon to taste (I used quite a lot because cinnamon is good for you and tastes so warm and good)
  • a pinch of nutmeg
  • sour cream for garnish (optional)
Method:
Melt the butter in a large pot. Add all of the veggies, and sauté for 5 minutes. I chopped the onion, celery, and carrot first and got those sautéing whilst I chopped my butternut squash, and potatoes, putting the newly chopped veggies in as they were finished being chopped. 

Season the veggies with a bit of salt and pepper and cinnamon.

Cover veggies with your stock of choice. Bring to a slow boil at medium/medium high heat. Place lid on the pot and cook for 20 minutes, or until veggies are soft (check by poking with a fork).

Once veggies are soft, you will need to puree your soup. You can do this in a blender, or with a hand blender. 

TASTE it! This is important. Now add your pinch of nutmeg, and your other seasonings if it is needed. I added a lot more cinnamon at this point until I got the taste I wanted.

Once you have reached your desired flavor, you are ready to serve the soup! I added a dollop of sour cream to the top of the soup for extra creaminess, but if you don't have any, or if you don't like it, it’s not necessary.

Enjoy!
"Taste and see that the Lord is good." Psalm 34:8
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