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.