Butternut Squash Soup

Greetings Readers!

I recently signed up for National Blog Posting Month (NaBloPoMo) through BlogHer, a media company specialized in blogging and social media. Basically all this means is that I have to publish a blog post everyday throughout the month of October, except Saturday’s and Sunday’s. The theme this month is simply: FALL. I have no idea what blogging every day will be like, but I do know that every single time I write, I learn something new. I’m excited to see what it will be this month. Now come on everybody, FALLow along with me!

Britta’s Banter is not a food blog and I do not normally give recipes, but the last two Friday’s this month have, by chance, involved food so I thought I’d follow suit today. This is the last Friday in NaBloPoMo making it even more prominent to talk about food!

One of my favorite soup recipes in the fall and around Thanksgiving is Butternut Squash Soup. Fall is the only time I make it, and this recipe is one of only three soups that I make on a whole. Yeah. The recipe is pretty special.

I haven’t made it yet this fall, but it is on my dinner agenda for next week. It’s a vegetable heavy, slightly creamy soup that goes well with a hunk of warm, crusty bread. The great thing about it, too, is that I always have room for dessert later in the night because it is not a heavy meal.

Now for the recipe.

Butter Squash Soup

Ingredients:

2T butter

1 small onion, chopped

1 stack celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed (thought I was going to say chopped, didn’t ya?)

1/2 c. milk or half and half (I always use half and half. Duh).

1 medium butternut squash, peeled, seeded, and cubed

32 oz. of chicken stock

salt & fresh ground pepper to taste

Directions:

1. Melt the butter in a large pot and cook the onion, celery, carrot, potatoes, and squash for 5 minutes or until golden brown.

2. Pour in enough of the chicken stock to cover vegetables.

3. Bring to a boil.

4. Reduce heat to low, cover pot, and simmer for 40 minutes or until all the vegetables are tender.

5. Transfer the soup to a blender or food processor (once cooled), and blend until smooth.

6. Return to pot and mix in any remaining stock, milk, or half and half to obtain desired consistency.

7. Season with salt and pepper.

8. Serve hot with crusty bread.

That’s all there is to it!

I’m not sure where this recipe originated, but it is pretty simple since even I can make it. I love making this soup when it’s dark and cold outside because my kitchen gets all nice and warm.

I’d love to share a picture with you, but since I haven’t made it yet this year, and I STILL cannot find my memory card (grrr)… you’ll just have to imagine how wonderful it looks and tastes!

I guess I will take it as a sign from the universe not to include a picture today… but if I don’t find said memory card by next week, screw the universe – I’m replacing the darn thing. I’m a picture-taker and I blogger and I need my memory card!

Ok, ok, I won’t take away the deliciousness of this recipe with a rant. [Swearing under my breath].

Happy weekend.

Make it a good one!

xo,

The Banter Lady

To read yesterday’s post click here: These shorter, darker days

About britta326

blogger, picture-taker, diaper-changer, runner

3 thoughts on “Butternut Squash Soup

  1. Got a crockpot version? I want some…but I have a long-lasting hatred for cooking on the stove top. I’m weird. That and I hate cheating on my crock pot.

  2. Pingback: I’m on a (blog) roll! | Britta's Banter

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