Wednesday, October 25, 2017

Butternut Squash Soup

Cooler days are upon us,
Welcome Autumn with this delicious soup. 
Hearty, nutritious 
and so easy to make.

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.


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.


This recipe is adapted from AllRecipes

Thanks for visiting my blog xo

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