Friday, October 19, 2012

Butternut Squash Soup

I attempted to make some butternut squash/kale/quinoa salad but it didn't turn out very good. So I had some left over butternut squash and I decided to make a simple butternut squash soup. It was super easy to make, the hardest part was chopping up the squash! The consistency and color of this soup is very similar to the Creamy Curry Pumpkin Soup I made last week, which if you haven't tried, you need to! I would suggest just getting frozen, already chopped, butternut squash since it was difficult to chop (maybe I need better knives).
4 cups water
3-4 cups cubed butternut squash

1 celery stalk, chopped
1 large carrot, chopped
1/2 cup chopped onion or 1 tsp. onion powder
1 clove garlic, chopped or 1 tsp. garlic powder
1 tsp. parsley
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. ground pepper
1/8 tsp. cayenne (optional)
Put the water into a large pan and turn on high heat to bring to a boil. Meanwhile, chop up your vegetables. Add all of the ingredients into the boiling water and reduce heat to a simmer. Cover and simmer until the vegetables are soft, about 30 minutes, stirring occasionally. Then, use a blender to puree the soup until it looks like the picture above. This is easiest with an immersion/hand blender in the pan but you can also use a regular blender or food processor, just be very careful with the hot liquid. If the soup is too thick, just add more water. Serve immediately or save for later! Soups are very easy to refrigerate or freeze and reheat later.

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