Butternut Squash Soup

I saw some diced butternut squash in a package for sale in the produce section of the grocery store, and thought - Hey!  I haven't made Butternut Squash Soup in forever.  Savory, warm, and comforting this soup is a fall favorite.  And you can sneek in a ton of vegetables without your family knowing it.

Don't fear the Butternut Squash!  Its really easy to prepare,  Just cut off the top and bottom so it will stand upright.  Use a vegetable peeler to peel from top to bottom, removing the skin.  Cut in half, remove the seeds and "guts", then dice.  Or, just buy the diced kind if you can find it.

Butternut Squash Soup

oil
onion, medium, diced
1-2 stalks celery, diced
6-8 baby carrots, diced
minced garlic
butternut squash, peeled, seeded, diced
6 cups chicken stock
nutmeg
cinnamon
salt
pepper

Saute the onion, celery, carrot, and garlic in the oil until onions are translucent.  Add squash and stock.  Simmer until squash and carrots are tender, about 15-20 mins.  Use a hand blender to puree the soup.  Season to taste.

Want to change it up a bit?  Try adding diced sweet potatoes or apples when you add the squash.  Or, add 1/2 cup of cream while blending.  Some people swear by garnishing with sour cream, too.