Wednesday, October 22, 2014

Butternut Squash Soup

It's fall so that means it's soup season!
I usually make at least a pot or two a week. My current favourite is butternut squash. This soup has it's tasty, filling and really healthy. Once you have the chopping done it comes together quickly. Add a sandwich or salad for an easy dinner.
Top with a spoonful of sour cream and a few pumpkin seeds and serve as a starter for your next dinner party, Thanksgiving or Christmas

Butternut Squash Soup

1 small onion
1 butternut squash
1 apple
2 carrots
1 potato
1 sweet potato

In a large, heavy pot saute the onion on low heat until soft.
Add the remaining chopped ingredients.

Cover the vegetables with about 6 cups of chicken stock.
Add salt and pepper.
Bring to a boil, lower the heat to a simmer and cook for about 40 minutes until vegetables are tender.
Puree with a hand blender.
Taste and add more salt if needed.
For a creamier soup add a few tablespoons of cream or milk.
Garnish with a spoonful of sour cream and a sprinkle of pumpkin seeds.


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