Butternut Squash Soup

Cooler days are upon us,

Welcome Autumn with this delicious soup. 

Hearty, nutritious 

and so easy to make.

Ingredients

1 medium butternut squash

1 onion

1 stock of celery chopped

2 carrots

2 potatoes

1 box chicken stock,
I use Campbell's 900ml.
(reduced sodium)
salt, pepper and parsley to taste.
(I add a parsnip because I
don't use salt, and parsnips
add a nice flavour)

Thick, rich soup full of flavour.

Directions:

Peel and remove seeds from the squash

(Sorry for the dark photo)

Chop up in cubes

Dice up carrots, potatoes

and  (parsnip, optional)

Celery and onion also

With 2 tbsp butter in the pot

cook the squash, onion, celery,
 carrots, potatoes and 

(parsnip, optional) for 5 minutes. 

Add the chicken stock.

Bring to a boil,

reduce heat to low,

 cover pot and simmer 40 minutes or

 until all the vegetables are tender.

With a hand blender,
or an ordinary blender,
blend until pureed.

Delicious!

This recipe is adapted from AllRecipes

Thanks for visiting my blog xo