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Butternut Squash Soup
From Statesboro Market2Go
<p>These squash are healthy and loaded with nutrients and have a more dense texture than summer squash making them ideal for soups and stews.</p>Source: GRIT Magazine (Entered by Market Manager)
Serves: 4
Ingredients
1
medium butternut squash, peeled, seeded, and cubed
2
medium potatoes, cubed
1
medium carrot, sliced
1
stalk celery, sliced
1
small onion, chopped
2 tbsp
butter
1 quart
chicken stock
salt and pepper, to taste
Step by Step Instructions
- Melt the butter in a large stockpot. Add the onion, celery, carrot, potatoes, and squash, and cook for 5 minutes, or until the vegetables are lightly browned, stirring occasionally.
- Pour in enough chicken stock to cover the vegetables, and bring to a boil. Reduce heat to low.
- Cover and simmer for 30 to 40 minutes, or until all the vegetables are tender.
- Pour the soup into a blender, food processor, or use a hand blender, and blend until partially or completely smooth, depending on personal preference. Return soup to the stockpot, and add enough of the remaining chicken stock to reach desired consistency.
- Heat on low until soup is warmed through. Season with salt and pepper.