Butternut Squash Soup
Just in time for cool, fall weather (at least in the southern US), I present to you this delicious butternut squash soup!
- 1 large butternut squash cut into approximately 1" cube pieces
- 2 sticks celery diced
- 3 cloves garlic minced
- 1 small onion diced
- 1/2 tsp red pepper flakes
- 2 cups chicken broth
- 1/2 Tbsp olive oil
First you need to cut up your butternut squash.
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.
Next, pour the chicken broth & butternut squash into the pot and stir.
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!
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. 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. 21DF: 2 green