Fall and winter flavors are some of my favorites. To me nothing is more inviting than a warm bowl of yumminess and this soup does not disappoint. I've been making it for several years and the simplicity of it always surprises me because it's packed with flavor and deliciousness. The hardest part is getting the squash open so gives yourself some time to do that. I have found using a peeler to be the most effective way to get the squash rind off so try that if you have a hard time cutting it off.
I always try to use organic ingredients if possible to ensure the least amount of toxins in our food. If that is not an option for you stick to the clean 15 and dirty dozen when possible.
Alright lets get to the recipe!
2 Tbl butter
1 small onion, chopped
1 stalk celery, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded & cubed
32oz chicken stock
salt and freshly ground black pepper to taste
roasted pumpkin seeds, optional
1. Melt butter in a large pot, cook the onion, celery, potatoes and squash for 5-10 minutes or until lightly browned. Pour enough chick stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer for 40+ minutes or until all vegetables are tender.
2. Transfer the soup to a Vitamix blender or put an immersion blender in the pot. Your choice. Bled until smooth. Return the soup to the pot and mix in any remaining stock to attain desired consistency. I like mine a little thicker but some people don't. Season with salt and pepper to taste. Top with your favorite roasted seeds.
optional: For the side a made drop biscuits with Pamela's Baking and Pancake Mix
¼ cup shortening (I used Kerrygold butter)
⅓ cup plus 1 TBSP milk (I used almond milk)
Preheat oven to 375°.
Pour Baking & Pancake Mix into large mixing bowl. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Add milk, stirring with a fork. Do not let dough sit. Drop spoonfuls of dough onto a greased cookie sheet.
Bake 12 minutes, or until brown on top.