Tuesday, December 12, 2017

Butternut Squash Soup

Delicious and creamy, Butternut Squash Soup is amazing. Baked butternut squash, diced onions, celery, carrots and a few other things come together to make this awesome soup.

Farmers markets are great places to find seasonal ingredients, such as butternut squash, so stop by your favorite market and pick one up. Butternut Squash Soup makes a great cup of soup with a grilled cheese sandwich, or serve it for dinner with a side salad.

I made some Italian Bread Bowls to serve ours in; they are fun to eat out of and bonus, you can eat the bowl!

1 Butternut Squash
1 tbsp butter
1 stalk celery, diced
1 thick slice large onion, diced
2 medium carrots, diced
2 cups chicken or turkey bone broth (or use vegetable broth)
1 cup 1/2 and 1/2
salt and pepper to taste
dash of cayenne pepper (optional)
Sour cream and crispy crumbled bacon to serve on top (optional)

Preheat oven to 400. Trim ends on butternut squash and slice it in half lengthwise. Scoop out seeds. Place on baking sheet, cut side down, and cook until squash is soft, and a fork easily pierces the outside skin, approx. 30 minutes. Remove squash from oven and scoop out cooked squash placing it in a large bowl.

While the squash is baking, place 1 tbsp butter in a large sauce pan and saute' the diced celery, onion and carrots until softened. Add cooked squash, bone broth or vegetable broth, and 1/2 and 1/2. Season with salt and pepper to taste. Add a dash of cayenne pepper if desired.

Heat through stirring often. Using an immersion blender or regular blender, puree soup. Taste and adjust seasonings as necessary.

Serve immediately with a dollop of sour cream on top and some crumbled bacon.

Yield: 4 dinner-sized servings

Looking for more butternut squash recipes? Check out this collection from Sumptuous Spoonfuls!



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