Butternut Squash Soup
Are you a delicious and super-easy soup lover? Then ‘Butternut Squash Soup’ is the right choice for your soup today. This is one of the best soups I ever made. So simple, low fat and tastes incredible! I’ve been making this recipe every winter. It’s so wonderful. It has actually become a Thanksgiving appetizer for us due to an overwhelming amount of people in my very large extended family, who just love it. It’s probably been the most requested item since we incorporated it into our T-day menu.
Ingredients
- Tablespoon salted butter OR Unsalted clarified butter
- A small onion, chopped
- One medium Sweet Potato, chopped
- 1 medium potato, cubed
- One medium carrot, chopped
- 1 medium butternut squash – peeled, seeded, and cubed
- (32 fluid ounce) 1 container chicken stock OR Low Sodium Chicken Broth
- salt and freshly ground black pepper to taste
Recipe Tips :
- Using salted butter is optional. If you want to make it a healthy soup, you can go for unsalted Clarified butter.
- You can use 1 stalk Celery instead of Sweet Potato.
Directions
Step 1
Take a deep pot and melt the butter on a medium heat . Use an option for salted butter as mentioned in tips. Stir in the ingredients, onion, carrot, Sweet Potato, regular potatoes and squash 7 minutes, or until lightly browned. Stir in enough of the chicken stock. Bring to a boil. Reduce heat to low. Cover the pot, and simmer 40 minutes or until all vegetables are tender.
Step 2
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season the delicious “Butternut Squash Soup” with salt and pepper.
😍😍 Mouth watered😍😍👍