The other day was particularly nasty outside and I craved the comfort of a home made pot of soup filling the apartment, and my belly with warmth. I was craving something more wintery, more of a harvest type meal, but definitely a soup. I don't know about you, but for me what comes to mind is immediately a winter squash soup, more specifically butternut squash soup. So, I made one and boy am I glad I did.
- 1 butternut squash
- 1-2 carrots
- 1 yam
- 2 stalks celery
- 1 carton chicken broth
- 1 small-medium sized yellow onion
- 2 tablespoons butter
- Salt & pepper to taste
- Start by chopping up all your veggies into small cube-sized pieced. Hint: the smaller they are, the less time you need to simmer them.
- Once you've finished chopping up your veggies, melt the 2 tablespoons of butter in a large pot and then throw all your vegetables in. Toss them around until the onions have started to "melt" a bit and your veggies are starting to brown.
- After your veggies have browned a bit, turn the heat down to between simmer and medium and pour your chicken stock over the vegetables. There should be enough stock to cover the veggies in the pot.
- Simmer the vegetables in the chicken stock for about 30-45 mins. Just enough time for the cubes to start breaking apart easily.
- Pull out your blender and pour your soup in increments to blend. After blending it all, put it back into your main pot, add some salt and pepper to taste and give it a stir.
- Serve it up!