Butternut Squash Soup

When squash is in season, I always make a batch of butternut squash soup.  I freeze what is leftover, in 2-3 serving portions, and pull them out for a quick meal whenever I have a craving for it.  Butternut squash soup is jam-packed with nutritious goodies and fiber which makes it a great soup for your kids to enjoy - not to mention it looks and tastes almost like a dessert.

This is a great recipe from Our Best Bites.  You may adjust the seasonings according to your family's taste; I sometimes reduce the amount of garlic and cayenne pepper/hot sauce when I cook for very little kiddos.

Butternut Squash Soup
Recipe by Our Best Bites

1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that's one box/carton)
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic.

Sautee for 2-3 minutes, or until onion is tender.  Add the squash.

Add the potato, sage, salt, cayenne pepper/hot sauce, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

Serve with your choice of butternut squash soup topping.  I like to top mine with a drizzle of heavy cream and some chopped, crystallized ginger.  Enjoy!

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