Ginny's Butternut Squash Soup
2 T. butter
1 small onion, chopped
1 celery rib, chopped
1 med. carrot peeled and chopped
1 sweet potato
1 butternut squash
32 oz chicken stock (or up to double that amount depending on how you like the consistency of your soup)
salt and pepper to taste
- Pierce the butternut squash with a fork a few times and bake on a cookie sheet for one hour at 400 degrees. Rotate every 15 min. to cook evenly. When it is done baking, the skin should peel off easily. Cut it in half, scoop out the seeds, and dice.
- While squash is baking (when its almost done), chop the onion, carrot, and celery.
- Melt butter in a large pot. Add the onion, celery, and carrots. Cook in pot for about 5 min on medium heat.
- Bake sweet potato in microwave or oven. When finished baking, scoop out the insides and add to the soup pot.
- Add the cooked squash.
- Pour enough chicken stock over vegetables to cover them completely. Turn heat to low and simmer for about 40 min. or until vegetables are tender.
- Stir either by hand or with a mixer until smooth. Add any more chicken stock needed to get the consistency you like.
- Season with salt and pepper. You can also use a little cinnamon and/or cayenne pepper if desired.
The only changes I made were to use already chopped and peeled butternut squash (I was feeling lazy and hate peeling....but Ginny says its really easy if you bake it first! I'll have to be brave and try it next time) and used baby carrots because I had them (which was a mistake - they didn't cook as well as I think a larger carrot would). I only used 32 oz. of chicken broth and had a very thick soup - which I kind of like - but I'll probably try at least an extra 16 oz next time.
It's a delicious, healthy, and filling soup.