Butternut Squash Soup

Thick, creamy and satisfying. Not always words you can use to describe soup, but they definitely apply for this butternut squash soup!  I love the slight natural sweetness you get from the squash that mingles with the warmth from fresh cracked pepper and chicken broth.

I paired this with cheese, apples and crackers to make a complete meal.  You could also serve it alongside a warm, gooey-cheesy grilled sandwich.  Or maybe a first course at Thanksgiving? Nom nom nom. 🙂

Butternut Squash Soup

  • 4 lbs butternut squash
  • 1 small onion
  • 2 stalks celery
  • 4 cups chicken broth
  • 1 cup hot water
  • 1 cube chicken bullion
  • 1 bay leaf
  • 1/2 tsp fresh cracked pepper
  • salt to taste

Preheat oven the 375°. Cut the squash into manageable size pieces and roast on a tray, covered, for 30 minutes. Remove and peel off skin. The flesh will not be fully cooked through, that is ok. Cut into 1 inch pieces, along with the celery and put into a large saucepan.  Quarter the onion and add to the pot.

Partially dissolve the bullion cube in the cup of hot water. Pour it into the pot along with the broth, pepper and bay leaf. Bring it to a boil and boil for 10 minutes, stirring often. The squash and celery will start to soften and dissolve into the broth. Remove the bay leaf and any pieces of celery that are particularly stringy. Working in batches, puree the squash and vegetable mixture until smooth. Return all the mixture to the pot, taste, and add salt if needed.

Serve warm and enjoy!

– Erin

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4 thoughts on “Butternut Squash Soup

  1. Pingback: Fall Round-up: 5 Tastes of the Season (Cinnamon Ice Cream, anyone?) | Erin's DC Kitchen

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