In effort to bring on Fall I am sharing a recipe for Butternut Squash Soup today! Squash is one of my pantry staples because it keeps well in the pantry as is so versatile to use!I also love making this recipe because it makes enough for me to enjoy for a few days plus store some in the freezer. Check out my recipe below and the link to download the recipe via Google Docs so you can make your own.
Thanks for reading!
Link to Download and Print Recipe via Google Docs
Recipe: Butternut Squash SoupTotal Time 2 hours
Prep Time 20 minutes
# Servings 8 Servings
Cost ~$10
Ingredients:
1 large butternut squash
1 large onion
4 stalks celery
1/3 cup olive oil
1 tbsp. salt
1/4 tbsp. ground pepper
1/2 tbsp. garlic powder
1/2 tbsp. dill
4 cups liquid stock (chicken or vegetable)
Materials:
Cookie sheet and parchment paper to roast vegetables on. You will also need a way to blend your soup ex. a blender. Use a cutting board and knife to chop your vegetables before baking. To heat your soup you will need a pot with a capacity of at least a gallon (4 quarts).
Instructions:
1. Pre heat your oven to 350F and line your cookie sheet with parchment paper
2. Peel the squash and chop it into 1/2 inch cubes
3. Chop the onion and celery into 1/2 cubes
4. Spread the chopped vegetables evenly on the cookie sheet lined with parchment paper
5. Sprinkle the olive oil then all seasonings onto the chopped vegetables
6. Bake your vegetables for 1.5 hours at 350F
7. Put your baked vegetables into your large pot with the 4 cups of stock. If you have a hand blender use it to blend your soup in the pot. If using a counter top blender then blend the vegetables and stock in batches.
8. Bring your soup to a boil and taste. Add additional spices if desired.
9. You can also add more stock or cook the soup down to get the desired thickness.
10. Enjoy!
Notes:
Add 1/4 tbsp. of curry powder for a delicious twist
Use a mix of chicken and vegetable stock for a greater depth of flavor
Sieve your soup with a metal sieve for a more consistent texture in your soup
Top your soup with croutons or crackers for additional texture
Since this soup makes many servings I love to freeze it in serving size plastic bags to enjoy later!