MMMM... I LOVE BUTTERNUT SQUASH SOUP! It is the perfect soup for the transition into fall. Am I right or am I right? This below recipe yields a pretty big pot so make sure to use the biggest one you got! You'll need it. There will also be plenty of leftovers for you to freeze and have as a quick meal if you feel too tired to cook one night. I should probably tell you before we start though that you'll need a blender or something that can puree the vegetables after they cook so just keep that in mind.
1 Butternut Squash peel and remove the seeds
2 Yukon Potatos
1 Large Carrot
2 Stocks of Celery
1 Medium Onion
1 Box (32oz) of Chicken Broth
2 tbsp of Butter
Chop all the vegetables into small cubes and place in a bowl. Add butter to the pot followed by the vegetables. Stir it around for about 5 minutes or until the vegetables are lightly browned. Pour in the chicken stock until the vegetables are fully covered. Bring the pot to a boil and then reduce heat, put the cover on and let simmer for 45 minutes.
When the vegetables become tender transfer the soup into a blender and blend until fully pureed. Return to pot and add salt and pepper as desired.
If you don't have your desired consistency you can add more chicken broth to thin it out.
When I serve the soup I like to drizzle this spicy chilli oil (from Marks and Spencer in the UK) in a circular motion to create a spiral of sorts and then add a couple pumpkin seeds in the middle as a garnish. Presentation at dinner parties is key!!!
Hope you enjoyed this recipe! What kind of foods do you crave in the fall? Let me know by commenting below! Until next time :)