This Butternut Squash soup recipe is perfect when you’re short on time or get home late week nights. With all the activities we have going on (dance, soccer, piano, gymnastics) this is my favorite recipe that we can make when we get home and its supper health. Its a great source of Vitamin A, C, Magnesium and Potassium and helps us keep our goal of 1 vegetarian meal a week. And of course the kids love it, especially since its yellow!!
- 2 tablespoons (tbsp) of unsalted butter
- 1 yellow onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 2 green apples, cored and cubed
- 4 cups of chicken broth
- 24 oz of butternut squash (frozen squash saves you time!)
- 1/2 teaspoon (tsp) kosher salt
- 1/4 teaspoon (tsp) ground pepper
Let’s Make It!
- Melt the butter in a large pot, and cook the onion, celery, carrot, and apples for 5 minutes, or until lightly browned.
- Pour in enough of the chicken stock to cover vegetables. Add butternut squash.
- Bring to a boil. Add salt and pepper.
- Reduce heat to low, cover pot, and simmer 20 minutes, or until vegetables are tender.
- Blend until smooth.
- Mix any remaining stock for desired consistency.
- Garnish options: sour cream, chives, nutmeg or cilantro!
Surviving Chaos Tips
- You can freeze Butternut Squash soup for up to 2 months!!
- Store in freezer bags (lay flat for better storage)
- When your ready, add to your soup pot to defrost and reheat
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