I picked up a couple of butternut squashes in the market last week to make butternut squash soup. This soup is perfect for this time of year. It’s very hearty and delicious and also very easy to make. When I first made this recipe last year, I would peel the squash and then cut it up and cook it with the other vegetables, but a much easier way is to roast it whole. Roasting it also brings out the sweetness of the squash.
I went pumpkin picking on Sunday so within the next week or so, I will be making something with pumpkin.
2 tbsp. light butter
1/2 large onion or 1 small, diced
2 stalks celery, diced
2 carrots, diced
1 potato, peeled and cubed
2 small-medium butternut squash
4-6 cups chicken or vegetable stock