Butternut Squash Soup

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It might be freezing outside, but you can be warm and healthy with this easy to make squash soup. Butternut squash makes a tasty soup and it is an great meal or side. There aren't many ingredients, but it is sure to go over well with even picky eaters. Not to mention it packs a load of nutrients into each bowl.



What You'll Need: 

1 Med Butternut Squash (4 Cups)
4 Stalks Celery
1 Yellow Onion
3 Carrots 
2.5 Cups Water
2.5 Cups Chicken Bouillon
Garlic to Taste
1/4 Cup Heavy Cream

Step 1) Bake Squash

Bake squash at ~350 for 45 minutes. Check out our how to cook squash post or video if you need help.  

Step 2) Cut/Cook Vegetables

Cut celery, onion, and carrots into small pieces. The size isn't a big deal, but we will be blending later so judge according to your blender/food processor capabilities. 

Put the vegetables in a stock pot or cook in smaller batches if need be. Boil under soft. 
          *Another option is to stirfry the vegetables to char them before blending. 

Step 3) Combine All Ingredients

After squash is cooked, combine with the vegetables and add garlic and chicken bouillon. 

Step 4) Blend

Blend the ingredients in small batches in your blender or food processor. Be sure to let the soup cool a bit before placing the cap on blender or leave an opening on top to allow steam to escape to prevent a soup blowup. 


Step 5) Add Cream

Return to stock pot and slowly add cream. Fold in gently as to not create whipped cream. 

Step 6) Enjoy!

Serve immediately or refrigerate/freeze until ready to serve. 






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