Foodie Friday: Butternut Squash Soup

Now that fall is among us (I know there are many of you still in the midst of a heat wave, but our weather has already started turning to fall), I start thinking of fall eating. I love stews, soups, chowders. Anything hot and hearty. I start using my slow cooker a lot more and welcome the smells of dinner cooking through the day. This past week, I tried making my own soup. Normally, we will buy soup from our grocery store deli, or worst case, soup in a can. This year, in my quest to eat cleaner, healthier and be more aware of what’s going into my mouth, I decided to try and make my own soup from scratch. Let me tell you. I am most impressed with my first attempt! Butternut Squash soup.

Ingredients:

2 tbsp Olive Oil

1 Small Onion, Chopped

1 Stalk Celery, Chopped

1 Medium Carrot. Chopped

2 Medium Potatoes, Cubed

1 Medium Butternut Squash, peeled and seeded

Organic Vegetable Stock

Salt/Pepper/Nutmeg

Pour Olive Oil into a large pot. Over medium high heat, add the onion, celery, carrot, potato and squash. Stir for 5 minutes until lightly browned.

Pour enough stock to cover veggies and bring to a boil. Reduce heat to low, cover and simmer until veggies are tender (about 40 minutes)

Transfer to blender and blend until smooth. Return to pot and add more stock, if needed, to attain desired consistency.

Season with Sea salt, Cracked Pepper and Nutmeg.

Serve and Enjoy!

Mmmm…I’m hungry now!

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Stephanie

Stephanie is a Canadian Mom of 3, Runner, Certified Functional Strength Coach (CFSC), Christ-follower and all around reeker of awesomeness. When she's not chasing after her kids, you can find her dreaming big dreams and bringing them to life.

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