Butternut Squash Soup

  • 4 C chopped butternut squash
  • 1/2 C chopped shallots
  • 1/2 C sliced celery
  • 1/2 C sliced carrot
  • 1 ts minced garlic
  • 1 C chopped bosc pear with the skin on (about 1 pear)
  • 3-4 C vegetable or chicken broth. (enough to cover the veggies)
  • 1 Tbs Extra Virgin Olive Oil (EVOO)
  • 1/2 ts salt & fresh ground pepper to taste
  • 1/8 ts freshly ground nutmeg
  • pinch of cayenne or to taste
  • pinch of cinnamon
  • handful of LOVE!!
  1. In a large saucepan, heat 1 tablespoon of EVOO at med heat.  Add shallots and cook until translucent about 2 minutes stirring occasionally.  Add carrots, celery, cook 1-2 minutes, add minced garlic and stir well to get the garlic all over.  Add butternut squash and pear.  Add S&P, nutmeg, cinnamon and cayenne and stir to get all the veggies.
  2. Add vegetable or chicken broth, just enough to cover the veggies. Cover and bring to a boil then, uncover and simmer until the veggies are fork tender, about 5-12 minutes
  3. Let the soup cool down for about 5 min.
  4. Pour soup in blender and blend until smooth.  You may need to do this in batches, depending on the size of your blender.  You may not need all of the broth, depending on how thick you want the soup.
  5.  Taste to check seasoning and adjust as needed, make sure to blend again to mix the seasoning you add more.
  6. Serve

 

 

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