Tuesday, October 7, 2014

Butternut Squash Soup

You can't have fall without pumpkins, gourds, and squash. You also can't have chilly weather without soup. They're the perfect pair. So today I'm sharing one of the Hills' favorite soups. It's quick, simple, and healthy too **wink, wink**. I hope this piping hot soup warms up your rainy day!

  • What You'll Need
    • 4 lb. butternut squash
    • 32 oz. chicken broth
    • 2 large carrots, chopped
    • 1 celery stalk (or two), chopped
    • 1 medium onion
    • 1/2 TSP garlic salt
    • Ground pepper & salt to taste

  • What You'll Do
    • Peel and cube the butternut squash, carrots, and onion. Combine all the vegetables and remaining ingredients and put on medium to high heat.
    • Bring to a boil and then simmer with the lid on for 20-30 minutes or until the squash is soft. 
    • Then put the stewed vegetables into a blender and blend to a smooth consistency. 
    • Top with sour cream and paprika.


  1. Thinking about making this tomorrow. How many bowls does this amount make?

    1. It was super yummy! was making for a crowd, so I ended up using 16 lbs of butternut squash ... it made a whole lot of soup! Haha, but now we have leftovers.

      Happy Thanksgiving!


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