Can you believe it's almost the end of September? WTF? How and when the heck did that happen? Well, what better way to welcome in the colder temperatures than with a warm, rich, delicious bowl of butternut squash soup. Hopefully with a glass of fresh apple cider on the side (or even a thick, heavy beer).
And all this recipe requires is butter, veggies, and chicken stock! Boil, blend, and season, and you're good to go. It's as easy as that.
Of course, feel free to experiment by adding anything from garlic to curry powder to nutmeg; you can even substitute sweet potatoes for the regular ones for a little more flavor. And of course, it's a little hard to believe the recipe left this out, but a huge spoonful of sour cream to finish it all off is a must-have. Okay, if you want it to be healthy, well, fine, but come on, what better time to indulge than when the temps cool off and the leaves change colors and you're whipping out the sweaters from the back of your closet.
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Butternut Squash Soup by Allrecipes.com
Original recipe makes 4 servings
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash -- peeled, seeded, and cubed
- 1 (32 fluid-ounce) container chicken stock
- Salt and freshly ground black pepper to taste
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.