Butternut Squash Soup

A fall favorite in our house that freezes beautifully for a quick warmup for winter lunches and dinners. Great served with crusty rolls or bread. You do need an emmulsion blender for this recipe. The first time I made it I didn’t have one and used a potato masher. It definitely wasn’t the same. You can find the one I love on my amazon list here All you need is…

5lbs or butternut squash (about 3 squash)

12 cups of chicken (or veg) stock

1 med onion

butter (or oil for dairy free/vegan)

cinnamon

salt and pepper

Peel your squash, cube it and season with salt and pepper to taste. I just liberally sprinkle it over top. Bake in a 350 degree over for 1 hour to soften and roast.

when your squash is done, remove from oven.

Chop your onion and put into a heavy bottom stock pot with 2 tablespoons of butter. cook over medium heat until onion softens. Add squash and 2 tablespoons of cinnamon. Mix well. Once combined, add in the broth. Add half. Use an emmulsion blender to blend until all chunks of squash are cone and the consistancy are smooth Add the rest of the broth 1/2 -3/4 cup at a time. You may not use all of it. Add and blend alternately until you reach your desired thickness. I like mine a little thicker, my son prefers his thinner. Its all your preference.

Once its as thick as you want, heat to temp and let simmer for 15 minutes. You can add a bit more cinnamon, salt and pepper to taste and blend in if desired.

serve and enjoy. We like it with thick yeasty rolls.

Click the YouTube link to make it with me! I don’t make it EXACTLY the same in the video, but its pretty close 🙂