by Kathy Hamman Miller
It’s true autumn and usually the beginning of soup season so I thought to share this creamy butternut squash soup recipe to start it off.
Ingredients:
1 large size butternut squash peeled seeded and cubed. Around 6 cups.
1 medium size yellow onions diced
1 cup diced celery
1 cup diced Roma tomatoes
4 cups low sodium chicken broth
1 clove minced garlic
1 pint heavy whipping cream
2 teaspoons pumpkin pie spice
Directions:
In a large saucepan combine the squash, chicken broth, seasoning, onion, garlic, tomato and celery. Cook on medium high heat to bring to a boil. Adjust the heat so that there is a low amount of bubbles.
Cover and simmer for about 20 minutes or until the squash is tender when pierced with a fork. Remove from heat and let set for 5 minutes, stirring to cool down a bit. Use an immersion blender directly in the pot whirling until the soup is smooth.
When this is accomplished, heat the pot back up just to a serving temperature, but not to a boil because when you’re adding the milk you don’t want to curdle. You can either stir in the heavy whipping cream to the soup now or dish up the soup serving it drizzled over the top for your family to stir in. Enjoy!
