Ryan and I went to the farmers market today. They had all kinds of great vegetables there! We bought a butternut squash and I knew right away what I was going to do with it… I was going to make butternut squash soup! I’ve always wanted to make it, so I figured today (a cold, fall day) would be the perfect day to try it. I took a few different recipes and combined them to make this delicious soup.
1 medium sized butternut squash
3 T. butter
1/2 onion, chopped
2 cloves garlic, chopped
5 1/2 cups (or 45 ounces) chicken broth
1 medium carrot, chopped
2 medium potatoes, cubed
1/4 tsp. allspice
1/4 tsp. ginger
1/8 tsp. nutmeg
salt and pepper to taste
1 cup milk
2 oz. cream cheese
-Preheat the oven to 350 degrees.
-Cut the squash in half. Drizzle olive oil over the squash. Sprinkle salt and pepper over it.
-Place squash face-down on a baking sheet. Bake for 50 minutes or until tender enough to poke with a toothpick.
-Meanwhile, melt butter in a large pot.
-Add onion and garlic. Saute until tender.
-Pour the chicken broth into the pot. Add potatoes and carrots. Bring to a boil.
-Cook for 20 minutes, or until vegetables are tender.
-Add squash and mash with the potatoes until the chunks are small.
-Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
-Season soup with the allspice, ginger, nutmeg, salt, and pepper.
-Stir in the milk and cream cheese.
-Heat through but do not boil.
-Ladle into bowl and enjoy!