Rustic Butternut Squash Soup
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
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!