squash nut – part 1

i’ve had four medium sized butternut squashes from the garden patiently waiting in my garage for the past couple of months to be used in the perfect recipe. i knew i wanted to make some sort of soup once the “soup season” was upon us

this weekend turned out to be a soup-makin-kinda-saturday-afternoon. i found this recipe and altered it a bit – of course.

a little bit of slicing and dicing for the prep work. boil, simmer, then blend. this soup came together so simply and has such a warm your bones kinda taste to it. def adding this one to the archives for future use!


2 T. olive oil
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
4 c. cubed butternut squash, fresh or frozen
1 to 2 inches freshly grated ginger (depends on your liking)
1/2 t. chopped fresh thyme
4 c. low sodium chicken (or veggie) broth
1/2 t. salt
1/2 t. pepper

1) Heat oil in a large soup pot. Add the carrots, celery and onion. Cook until the veggies begin to soften and the onions turn translucent.

2) Stir in the squash, ginger, thyme, broth, salt and pepper. Bring to a boil, reduce heat and simmer until the squash is fork tender – about 30 minutes.

3) Use an immersion blender (or traditional blender once cooled) to puree the soup. Add salt and pepper to taste.


check out the RECIPES page for more tasty bits of fall goodness

One response to this post.

  1. Posted by DePa on 2012/10/22 at 19:13

    Sounds YUMMY



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