This soup was incredible and I didn’t make nearly enough of it, next time I will have to make a double batch. Recipe follows after the break.
- 1 tbsp olive oil
- 1 small onion
- 1-2 garlic cloves to taste
- 2 cups baby carrots
- 1 cup celery
- 1 butternut squash
- 4 cups low sodium vegetable stock
- Fresh Herbs to taste (I usually use what I have on hand but basil, oregano, sage, parsley are all good choices)
- Salt and pepper to taste
Warm up the olive oil in your soup pot then chop the onion and garlic in a food processor, I use my mini chopper for almost everything it really cuts down on the prep time. If you do not have a food processor I really reccomend getting one because they are so useful and the mini ones are around $20. If you don’t want to get one, then you can chop by hand because at the end you will be blending the soup anyhow (there is no way around that, butternut squash has to be nice and smooth or it is just not the same)
When the oil is heated up sautee the onions and garlic until they just start to brown. While the onions are cooking you can start to process the carrots and celery in the food processor as well. Just be careful not to let the onions burn. Once the onions are ready, add in the carrots and celery and stir often while cutting up your butternut squash. I usually do not food process the cubes of squash, but if you are tight for time I suppose that would cut down on the cooking time, but I like to let my soups cook for a fairly long time so that the flavours are nicer. Add in all the squash, then the stock, herbs and salt + pepper (remember not too much salt!)
Bring to a boil then simmer on low for at least an hour or until the squash is nice and tender. Just before serving, use a hand blender to make it nice and pureed. Enjoy!!