With the chill in the air and the changing leaves, there is no doubt that Fall is in the air. And with Fall, come many delicious varieties of squash. Butternut and acorn squash are usually bountiful and provide a great base to combine with other vegetables, especially root crops like potatoes and carrots to make a hearty meal. Here's a butternut squash soup recipe to try with your garden harvest or local farmers' market purchase. Try this over the weekend with your family (this recipe serves 4).
Butternut Squash Soup
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
medium butternut squash, peeled, seeded, and cubed
1 32 oz. can chicken stock (you can substitute vegetable stock)
Salt and freshly ground pepper
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.
Recipe and photo from allrecipes.com.