Deb's Butternut Squash Soup
I have a few different recipes for this soup. However, this is my favorite method. It is consistently delicious.
Ingredients:
Method:
Ingredients:
- 1 butternut squash, peeled and cubed
- 40 ounces homemade chicken stock
- 1 large onion, rough chop
- 2 carrots, rough chop
- 2 celery stalks, rough chop
- 1 leek, rough chop
- 1 tablespoon finely chopped parsley
- 2 teaspoons olive oil
- 1 teaspoon honey
- 1 cup heavy cream
- Salt and pepper
- Sage leaves
Method:
- After prepping all your veggies, season and sweat the onions, leeks, carrots, and celery on low heat, you do not want color, just translucency.
- Once the onions begin to turn clear, add the squash, parsley, and the chicken stock and bring to a simmer.
- Allow the soup to simmer until the squash cubes turn completely soft.
- Add honey, taste and check for proper seasoning
- Run the soup through a food processor or blender until completely smooth
- Return the soup to the pot, add the cream and keep on low heat for about five minutes. You want the cream to incorporate into the soup, but not reach a boil – or even a simmer.
- Serve with fresh sage leaves and roasted pistachio nuts
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