Butternut Squash Soup
This soup recipe is light, healthy, and delicious. Instead of using potatoes, it calls for roasted veggies such as carrots, parsnips, and cauliflower - both adding a natural sweetness and lightening up on the starchiness.
It also freezes well and can really come in handy on those nights when you find yourself in a time crunch!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 butternut squash, peeled and cubed
- 1 leek, sliced
- 2 cups veggies of choice
- 4 cups unsalted chicken stock
- 1 cup half and half
- freshly ground black pepper
- In a large dutch oven melt the olive oil and butter over medium heat. Add the butternut squash and toss and saute for about 5-10 minutes. Add the leeks, additional veggies, and stock.
- Bring the mixture to a simmer and cover. Let it cook, stirring and tossing the veggies occasionally, until the butternut squash becomes soft and easily mashed by a fork or whatever utensil you are using to stir everything.
- Remove from the heat. Carefully blend the mixture in a blender or use a handheld blender to puree everything together until you reach your desired consistency (I go with a pretty smooth mixture here as I’m trying to get the daughter to not realize it’s veggies, but otherwise I might like a fairly chunkier texture).
- Stir in the half and half and black pepper. Sprinkle some cinnamon or ground nutmeg with an extra touch of half and half drizzled on top.
- Garnish with chives or rosemary.
Consider pairing with a piece of cheesey toast and you won't regret it!