Rustic Butternut Squash Soup

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It’s starting to get colder here in the Pacific Northwest and I’ll admit—I’m loving every bit of it! There’s nothing more satisfying than sitting by the fire with a warm bowl of soup, if you ask me! Today, I’m sharing a healthy and delicious recipe for Butternut Squash Soup. It’s simple and takes very little time to prepare. And let me tell you: it’s sooooo tasty!

This recipe is sponsored by Standard TV & Appliance! They’ve been a staple in the Portland area since 1947, and they also have a store in Bend. If you’re looking for a new appliance (kitchen, laundry, or otherwise!) I highly recommend checking them out!

This recipe serves 4.

 

What You’ll Need:

  • 2 tbsp. grass-fed butter

  • 1 small sweet onion, chopped

  • 1 stalk celery, chopped

  • 1 large carrot, chopped

  • 2 russet potatoes, cubed

  • 1 butternut squash – peeled, seeded, and cubed

  • 1 (32 oz) container of chicken stock or broth* sub for vegetable broth if you prefer!

  • Salt and pepper to taste

  • Optional: Sour cream (or homemade cream fraiche) to top

The Method:

1.     Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for about five minutes in that pot. Pour about half of the chicken stock/broth into the pot (or, enough to cover the vegetables) and bring everything to a boil. When you reach a rolling boil, reduce heat to low, cover the pot, and simmer for 40 minutes (or until all of the vegetables are tender).

2.     Transfer the soup into a blender or food processor and pulse until smooth. Return to the pot and add any more chicken stock/broth until you reach your desired consistency. Season with salt and pepper and (optional) top with sour cream! Enjoy!