Thursday, January 15, 2015

Organic Butternut Squash Soup

 Organic Butternut Squash Soup

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Serves 4-6.
This recipe has no cream, which I love. It is quick and easy. It can be served as a main course or as a starter. It is very flavorful and rich. My children loved it and were full after eating one serving. Serve it with bread and a fruit based salad and your meal is complete. 



  • 1 cup yellow onion, chopped 
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 2 Tbsp unsalted butter
  • 1 small to medium butternut squash, peeled and chopped, seeded. (it should be no bigger than your forearm in length. (3 cups)
  • 1 green apple, peeled, cored, chopped (1 cup)
  • 3 cups chicken broth
  • 1 cup water
  • 1/4 Tsp COMBINED of nutmeg, cinnamon, cayenne, salt and pepper
  • Parsely or sweet basil for garnish (optional)
*I used all organic ingredients. This doesn't change the taste but it is a preference of mine.


1. Melt the butter in a 5qt. pot until it foams. Don't let it brown. Add the onion, carrot, and celery and sauté for 5 minutes. Reduce heat to prevent browning. 
2.  Add the squash, apple, broth and water, bring to a boil. Reduce to low heat and cover. Simmer for 30 minutes until the squash and carrots have softened.
3. Purée the soup. There's no wrong way to do this. I used a regular blender. My sister used a food processor. My neighbor used an immersion blender.
4. Return the soup to the pot and add the seasonings. Ladle about 1 cup per bowl for a single serving and add parsely or sweet basil as a garnish. I used parsley.

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