I picked up my new box of veggies this morning, thank you Matt. Can’t believe we are still getting such a full box this time of year and with all the rain. I saw the beautiful, large butternut squash and thought right away , SOUP! Perfect day for it . Sunny, windy & a chill in the air. This was a really easy recipe from allrecipes.com. I did change a few things in it, to bring a little more flavor.
Recipe: Butternut Squash Soup II- 2 tbsp butter, 1 small onion chopped, 1 stalk celery chopped, 1 carrot chopped, 2 med potatoes cubed, 1 med butternut squash peeled, seeded and cubed, (I roasted the squash in the oven with a head of garlic and some olive oil and then just scooped the squash & garlic into the blender), 1 32 oz of chicken stock, salt & pepper. Melt the butter, cook the onion celery, carrots, potatoes & squash (mine was already roasted) about 5 min. Pour in enough chicken stock to cover veggies. (I threw in a couple of bay leaves at this point). Simmer till tender. Transfer to a blender. Blend till smooth.(At this point I added a pinch of nutmeg and cinnamon). Return to pot add, remaining stock. (I added some 1/2 & 1/2 in place of about a cup of the stock). Topped it with some sour cream. Perfect balance. It was very comforting on a day like today. **Side note: Oh and by the way, Carolyn found out today that Fabio’s real name is Daniel. I think we should still call him Fabio.
Looks delicious! Remember that amazing butternut squash soup from South Market Bistro? I bet yours was better!
I do Laura! And, I told your Dad tonight that it reminded me of that. Love that place!