I think it it would be safe to say that I love soup. That's right, as we said when we were kids, "I want to marry it!" ;) There are many things that I enjoy about soup- it's easy, fresh, nutritious and there are always leftovers for lunch or breakfast. Yep, I eat soup for breakfast. Today I wanted to share a simple butternut squash recipe that I've adapted over the years. There are no formal instructions, so I'll try to be as specific as I can on the measurements.
1-2 large butternut squash peeled and coarsely chopped (I have a large family so I use two)
one large onion coarsely chopped
at least 2 celery stalks chopped
1-2 large garlic cloves finely chopped
chicken stock, vegetable stock or water and a vegetable bouillon or whatever stock you prefer
salt, pepper, cayenne, paprika
sour cream (optional)
extra virgin olive oil and butter
In a large heavy pot, heat oil and butter and add onion, garlic and celery. Saute until they are slightly soft. Season with salt and pepper. Toss in the squash and add stock until the veggies are just covered. Bring to a boil then reduce heat to a simmer and cover for approximately 30 minutes or until the squash is soft and blend-able. When everything is good to go, turn off the heat and whip out your handy immersion blender (a kitchen must-have in my book) and blend the soup to your liking. Adjust seasoning. I added a dollop of sour cream and a dash of cayenne and paprika to each bowl individually so each could be as hot or mild as desired. You may do it however you wish! Oh, the freedom of cooking!