Butternut Squash Soup

One Sunday morning, I had nothing major on the agenda, and wanted to feel productive. I had a butternut squash staring at me from the kitchen counter and knew just what to do. Butternut squash soup is always a crowd pleaser for my crew. I looked around to see what else I had to add, I found a sweet potato, an onion and a few baby carrots from the fridge. I guess you could call this random orange vegetable soup too, whatever works to get your kiddos to eat it.

Butternut Squash Soup
Print Recipe
Butternut Squash Soup
Print Recipe
Ingredients
  • 1 medium butternut squash
  • 1 sweet potato
  • 1 Onion
  • half bag baby carrots
  • 2 cloves garlic
  • 2 tsp celery salt if you dont have celery salt, use 2 TBSP soup mix
  • 1 TBSP Kosher Salt
  • 1/2 tsp black pepper
  • olive oil for sauteing
Servings:
Instructions
  1. cut butternut squash in half, roast at 425 for 30 minutes
  2. slice onion, sweet potato, baby carrots and garlic
  3. saute chopped veggies until onions are clear and carrots are caramelized
  4. scoop the roasted squash into the soup pot, add celery salt, kosher salt and black pepper
  5. cover with 10 cups of water, bring to a boil, simmer on low for 20 minutes till sweet potatoes are tender
  6. puree with an immersion blender until desired consistency.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Are you human? *