I made this soup today using a butternut squash that was languishing on the counter for a couple of weeks and YUM! I really liked it and I hope you do to… it was pretty easy to make just a bit time consuming since I roasted the squash first, but I’m sure you could just peel, chop, and boil in the broth instead.

INGREDIENTS

  • 1 butternut squash (roasted and pureed OR peeled raw and cubed then boiled in broth – below)
  • 2 small onions or 1 medium onion, chopped
  • 1 celery stick, chopped
  • 1 qt water
  • 2-3 tbsp powdered chicken stock
  • 1 lg can stewed tomatoes
  • 1 heaping tbsp dried basil
  • salt/pepper to taste
  • sour cream for bowl
  • crusty bread for serving with soup

INSTRUCTIONS

  1. roast and scoop out squash and set aside (or cut up and boil squash in broth in a pot)
  2. in large stock pot, saute celery and onion (use water or oil if desired, just a little is all that is needed)
  3. when softened, add water, tomatoes and butternut squash
  4. add salt/pepper to taste
  5. let boil for a few minutes then add basil
  6. puree with wand mixer, then let simmer about 5 minutes, stir often
  7. when done, pour into bowls and add sour cream as desired
  8. serve with crusty buttered bread

recipe by: r2bcluvs2cook

 

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