Oct 042012

One of my favorite things about fall is the food!  As the weather finally starts to cool down I love to start cooking healthy versions of some of my favorite comfort foods!  I wish I could bottle up all the yummy smells that come from the kitchen!  One of my favorite cool weather veggies is butternut squash.  It is a seasonal veggie-best from early fall through winter and is rich in beta-carotene {there is your health lesson for the day!}.  I have the BEST recipe for butternut squash soup that is low in fat and SO easy to make-it literally has 8 ingredients!   In one hour I can make a homemade soup from scratch and so can you!

This is what you’ll need:

Lets get started:

 Step 1:  Roast Butternut Squash {cut off the stem, cut squash in half lengthwise and scrape out seeds.  Roast the halves on a cookie sheet, flesh-side down, at 450 for 45 minute.}

Step 2:  Chop onion, celery, carrot, and potatoes and throw into the soup pot to simmer{no need to chop perfect, they are going to be pureed!}

Step 3:  Puree Soup {I use my blender, but can’t wait to upgrade to an immersion blender one day!}

Step 4:  Bon Appetit!




2 tablespoons butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed

1 butternut squash, roasted

1 32 oz container chicken stock*

salt and pepper to taste



Roast the butternut squash for 45 minutes-let cool.  Melt the butter in a large pot, and cook the onion, celery, carrot, & potatoes for 5 minutes, or until lightly browned.  Pour chicken stock in-make sure it covers the vegetables.  Bring to a boil.  Reduce heat and simmer 40 minutes, or until vegetables are tender.  Scoop out flesh of squash and put it in the pot.

Transfer the soup to a blender, and blend until smooth.  Return to pot, and season with salt and pepper

*Use vegetable stock if you want to make a vegetarian version of the soup


Here’s a fun idea:

When I want  to dazzle my dinner party guests I serve my soup in carnival pumpkins!  It is hassle free and puts a special touch to the dish.  All I have to do is cut a little off the bottom so it can sit straight {I don’t want the soup to spill!}, cut off the top and scoop out all the seeds, pour the soup into the pumpkin.  Quick tip:  I  keep the soup warm until everyone is seated by putting the lid back on!  Now if that’s not the easiest way to impress your guests, I don’t know what is!

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