I am a soup fanatic and am always trying to make soup that’s as good as my Grandma’s. Still trying to perfect that Chicken Noodle! With the weather getting cooler here in AZ, it finally feels like fall and time for SOUP! I could eat soup everyday, but when it’s 115 degrees outside, soup seems a little too much.
I looked on line at several recipes, but didn’t see one that I thought had what a butternut squash soup needed. So I came up with this recipe:
As your squash is roasting, chop the celery, carrot and onion. It doesn’t need to be a very even or small chop.
Add 1 TBL oil to a large pot on medium high heat. Add chopped vegetables and saute until the veggies are soft. You can also add extra salt and pepper to taste at this step.
Once the veggies are soft and the squash has been roasted, add the squash to the pot.
Then add the 5 cups of chicken stock, cinnamon, nutmeg, ginger & brown sugar. Bring everything to a boil and let simmer for 20 -30 minutes. I usually taste it at this point and see if it needs any more spice added.
Then using an immersion blender, take the soup off the heat and (being very careful, it is hot) blend the soup until it is nice and smooth.
Put it back on the heat and add the 1/2 cup of cream/half & half/milk. I’ve used milk and half & half, either one works fine. Let it simmer just a couple minutes until ready to serve.
I had some left over that I put some in a jar to take to my friend who is expecting and not feeling well. She doesn’t know what she is having so I tied it with a blue bow to but out the vibe!
When it comes to cooking things like soup, I rarely measure. I just kind of shake in my spices until I think it tastes good. (These are the measurements I used for this batch of soup.) If you want to add or subtract any ingredients go for it! I hope you try it and you love it too!To read more, or download a recipe, please visit Lizzie Jane Baby Blog.
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