Hi! I am Sandi from A New York Foodie and I will be Guest Posting for Chrissy. I am very happy that she asked me to do this and look forward to sharing my recipes with all of you. I believe in eating foods with lots of colors and that is actually my motto. I eat a lot of fresh vegetables and fruits and rarely use frozen or canned. Fresh is always best!

With fall just around the corner I think it’s time to start thinking about soups. I absolutely love soup! Soup is not only a satisfying meal but it can be loaded with tons of fresh veggies which is a great way to get your kids to eat their vegetables!

Today’s soup recipe is Butternut Squash Soup. The color of the soup alone will make you want to eat it. This soup uses butter and chicken stock but can definitely be made totally vegetarian with vegetable oil and stock. Even though there is no milk or cream in this soup, it has a very creamy texture and that is because the butternut squash is put in a blender. For those chilly fall nights, you will love a nice big bowl of this mouthwatering soup. To see how I make it, keep reading.

Ingredients

2 tbsp. light butter (use vegetable oil for a vegetarian version)
1/2 large onion or 1 small, diced
2 stalks celery, diced
2 carrots, diced
1 potato, peeled and cubed
2 small-medium butternut squash
4-6 cups chicken or vegetable stock

Directions

Preheat oven to 400 degrees. Cover a cookie sheet with nonstick tin foil and place the squash on the tray. Stick it with a fork and make a few small holes for venting. Roast the squash for about an hour and a half to two hours until very soft. Turning occasionally. When the squash are done, take out of the oven and let cool.

Meanwhile melt the butter in a large nonstick soup pot and cook the vegetables until lightly browned. About 5 minutes, stirring occasionally. Season with salt and pepper. Pour in the chicken stock so it covers the vegetables and bring to a boil. Cover the pot and reduce heat to simmer and cook for approximately 30-40 minutes until the vegetables are soft.

When the squash are cool enough to handle, peel the skin off and take out the seeds and stringy bits. Add it into the vegetable mixture and stir to combine. Working in batches add the soup to a blender or food processor with more of the chicken stock and puree. When all of the soup is pureed add it back into the pot and taste to see if it needs more salt and pepper. For a thinner soup add more broth.

Butternut Squash Soup

Scale

Ingredients

Ingredients
2 tbsp. light butter (use vegetable oil for a vegetarian version)
1/2 large onion or 1 small, diced
2 stalks celery, diced
2 carrots, diced
1 potato, peeled and cubed
2 small-medium butternut squash
4–6 cups chicken or vegetable stock

Instructions

Preheat oven to 400 degrees. Cover a cookie sheet with nonstick tin foil and place the squash on the tray. Stick it with a fork and make a few small holes for venting. Roast the squash for about an hour and a half to two hours until very soft. Turning occasionally. When the squash are done, take out of the oven and let cool.
Meanwhile melt the butter in a large nonstick soup pot and cook the vegetables until lightly browned. About 5 minutes, stirring occasionally. Season with salt and pepper. Pour in the chicken stock so it covers the vegetables and bring to a boil. Cover the pot and reduce heat to simmer and cook for approximately 30-40 minutes until the vegetables are soft.
When the squash are cool enough to handle, peel the skin off and take out the seeds and stringy bits. Add it into the vegetable mixture and stir to combine. Working in batches add the soup to a blender or food processor with more of the chicken stock and puree. When all of the soup is pureed add it back into the pot and taste to see if it needs more salt and pepper. For a thinner soup add more broth.