Butternut Squash Soup

Ingredients

  • 1/2 c butter
  • 1 large onion, cubed
  • 3 stalks celery, slightly chopped
  • 3 medium carrots, peeled and slightly chopped
  • 3 cloves garlic, crushed
  • 32 oz. chicken stock (or a bit more as necessary to cover the vegetables)
  • 1/2 t red pepper flakes
  • 1 medium butternut squash, peeled, seeded and cubed (whole Costco box)
  • 1 large granny smith apple, cubed
  • 4 bay leaves

    • Directions

    1. Melt butter in a large pot over medium heat.
    2. Add onion, celery and carrots (mirepoix).
    3. Cook until lightly tender (about 10-15 minutes – do not brown).
    4. Add garlic and cook for another minute.
    5. Add stock, red pepper, squash, apple and all other ingredients, into mirepoix.
    6. Add bay leaves.
    7. Add chicken stock.
    8. Cover and bring to a boil then simmer for 60 minutes (vegetables should be very tender).
    9. Remove bay leaves.
    10. Using an immersion blender, blend the soup until very smooth (if desired, add more chicken stock to the correct consistency).
    11. Season with salt and pepper to taste.

    Notes

  • Optionally serve with bacon bits and dollop of sour cream.

    • Category

  • Soup

    • Keywords

  • Butternut Squash
  • Granny Smith Apple

    • C u i s i n e S c h u l z