Thursday, December 26, 2013

Butternut Squash Soup- Guest Blog post from A New York Foodie

Hello Everyone,
Here is my final guest blog post :-) This one is from Sandi who is A New York Foodie and A New York Foodie facebook :-) Today she is bringing you Butternut Squash Soup :-) I hope you enjoy her recipe!!! 

-Have a Very Merry Christmas Everyone,
Cooking From A SAHM

I am Sandi from A New York Foodie blog and here is my Butternut Squash Soup recipe. 

The Christmas and winter seasons are upon us. There is nothing better than a warm bowl of 

soup!! Especially Butternut Squash Soup which is rich and creamy texture! This soup is low on 

fat as it’s only made with a small amount of butter, but it’s certainly not low on flavor! Enjoy!

Butternut Squash Soup

2 tbsp. light butter

1/2 large onion or 1 small, diced

2 stalks celery, diced

2 carrots, diced

1 potato, peeled and cubed

2 small-medium butternut squash

4-6 cups chicken or vegetable stock

salt and pepper, to taste

Preheat oven to 400 degrees. Cover a cookie sheet with non stick tin foil and place the squash 

on the tray. Stick it with a fork and make a few small holes for venting. Roast the squash for 

about an hour and a half to two hours until very soft. Turning occasionally. When the squash 

are done, take out of the oven and let cool.

Meanwhile melt the butter in a large non stick soup pot and cook the vegetables until lightly 

browned, about 5 minutes, stirring occasionally. Season with salt and pepper. Pour in the 

chicken stock so it covers the vegetables and bring to a boil. Cover the pot and reduce heat to 

simmer and cook for approximately 30-40 minutes until the vegetables are soft.

When the squash are cool enough to handle, peel the skin off and take out the seeds and stringy 

bits. Add it into the vegetable mixture and stir to combine. Working in batches, add the soup to 

a blender or food processor with more of the chicken stock and puree. When all of the soup is 

pureed add it back into the pot and taste to see if it needs more salt and pepper. For a thinner 

soup add more broth.

1 comment:

  1. This looks so good! My children dislike butternut squash but my husband and I love it. I'll give this recipe a try, maybe it will turn them around!