Butternut Squash Soup

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Recipe

The squash is well known for its sweet taste. It can be easily grown at home. When picked too young the squash is going to have a shiny appearance and they won’t develop their entire flavor. Obviously, you can also buy pre-cubed squash from the grocery store to generate life somewhat easier. To earn preparation easier, you may also buy the squash already cubed in the produce section of the local grocery shop. In addition, the squash contains almost no fats and has lots of fibers. The turban squash wants a warm climate to attain healthful growth.

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Butternut Squash Soup

Ingredients :

  • 2 tablespoons butter
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste

Directions :

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.