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
2T Butter
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
Directions
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.
Transfer the
soup to a blender, and blend until smooth. Return to pot, and mix in any
remaining stock to attain desired consistency. Season with salt and
pepper.
Recipe and photo from allrecipes.com.
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