Just in time for cool, fall weather (at least in the southern US), I present to you this delicious butternut squash soup! I need to thank my mom first & foremost for making this for me and then giving me the recipe.

This butternut squash soup is so flavorful & colorful that it is a joy to eat. And you want to talk about healthy? The soup is all vegetables; you cannot get much healthier than that!

Ingredients:

• 1 large butternut squash, cut into approximately 1″ cube pieces
• 2 celery sticks, diced
• 3 cloves garlic, minced
• 1 small onion, diced
• A dash of red pepper flakes
• 2 cups chicken broth
• 1/2 Tbsp olive oil

First you need to cut up your butternut squash. It is a sturdy vegetable, so be careful when cutting it!

I personally start by cutting it in half lengthwise, then scoop out the seeds with a spoon. Then I go ahead and cut the squash into smaller pieces (a cube-shape, about 1″). For me, I found it easier to cut into the size I want, then cut off the rind on each piece. Set to the side.

Now, heat your olive oil in a pot to medium heat. Add the celery & onion to cook for about five minutes (until they become aromatic). Then add the garlic & a DASH of red pepper flakes. The butternut squash soaks up all these flavors, so I would recommend starting with no more than a 1/2 teaspoon of red pepper.

Next, pour the chicken broth & butternut squash into the pot and stir. The broth should ALMOST cover your ingredients.

Cover & bring to a boil then lower the heat to let it simmer for about 10 minutes, or until your squash is soft. Stir occasionally.

Last, take an immersion blender & puree all the ingredients into a soup! If the soup is too thick to your liking, you can add more chicken broth to thin it out.

If you do not have an immersion blender, pour the contents of the pot into a normal blender to puree. If you use a food processor it can come out chunky.

Serve alongside a sandwich or alone.

[[For 21DF: just the soup is 2 green]]

Let me know how you like it in the comments below!