Last week, I presented a Butternut Squash Tagine and hinted that your new go to soup will show up on this blog very soon. And here it is. I now present to you the Better Than A Box Butternut Squash soup.
As the weather gets colder, day by day, all I want to do is sit in front of a lit fire, eat soup and relax at home. But not everyone has those luxuries. Some of us work all day, whether it’s in your cubical or at school. The warmth and flavor of this soup will transport you to the comfort of your home…where ever you may be.
This recipe has been passed on for many generations, between friends and family. Thus, it’s the soup of the people. This show stopper warms you up and will replace all those canned soups in your pantry. If you happen to love it as much as I think you will, you might as well freeze some and heat it up when needed. Trust me, you will want to take out a big pot.
Homemade Butternut Squash Soup
- 2-2 1/2 lb. Butternut squash cubed
- 2 carrots sliced
- 1 onion chopped
- 1 celery stalk chopped
- 2 potatoes peeled and cubed
- 2 Tbs ghee
- 5-6 cups chicken stock-can also substitute 6 cups vegetable broth
- 1 1/2 tsp. curry powder
- pinch or nutmeg
- pinch of ginger powder
Melt ghee in large pot
Saute carrots,onion,celery until soft
Stir in butternut squash and potatoes
Add stock or broth
Bring to a boil,reduce heat and let cook partially covered for about 40 minutes
Add spices-adjust if necessary
Puree in batches in blender or food processor
If too thick,add more stock or broth and readjust spices to your liking
Garnish with yogurt or sour cream