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Butternut Squash Soup! (Video included)

Updated: May 3, 2020




INGREDIENTS:

Butternut Squash (1)

Celery (2 stalks)

Zucchini (2)

Carrots (1)

Mini Bell Pepper (1)

Medium Onion (1)

Butter (1 tablespoon)

Olive Oil (2 tablespoons)

Chicken Stock (4 cups)

Salt (a pinch)

Pepper (a pinch)

Minced garlic (1 tablespoon)

INSTRUCTIONS:

Preheat the oven at 350 degrees. While the oven is heating up, cut the butternut squash in half (longways) and place on parchment paper aligned sheet tray. Season the butternut squash with salt, pepper, garlic powder, and Italian seasonings (you can season the butternut squash to your liking, but this is how I seasoned it). Place the butternut squash into the oven and roast for about and hour and half. Take it our of the oven and stab it with a fork to check and see if it is soft enough to spoon out into a cooking pot. If it's not soft enough then continue to roast a little longer. Mine looked like this when it was cooked...



While the butternut squash is roasting, chop and saute the other veggies. In a large frying pan, add 2 tablespoons of olive oil and 1 tablespoon of butter. Add in the onions and cook them until they are caramelized. Then add in the celery, carrots and let sweat for 15 minutes. Lastly, add the zucchini and the peppers and let the mixture of vegetables sweat and soften, stir occasionally. Once the veggies soften, set them aside and take out your butternut squash to see if it is done cooking.


Once the squash is done cooking, let cool for about 5 mins before you start to spoon the squash into the cooking pot. Add a little olive oil to the mixture before adding 4 cups of chicken stock to it. The next step would be to blend the mixture of vegetables together.


I used the Hamilton Beach 2 Speed Hand Blender |from Walmart but you can also use a regular blender. Start the blending processor on low so you don't splash. Blend everything until you reach a thick and creamy consistency. It took me about 2 minutes to blend the mixture of vegetables to a creamy consistency. Place the pot back into the stove top on a medium heat and to bring to a quick simmer while covered. The soup is better served hot.

You can serve it with a drop of sour cream and a piece of toasted bread of your choice. NOTE: See the short video above I made for the step process.


ENJOY!





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