Dinner last night was some homemade butternut squash soup served with a strawberry and spinach salad. I am just gonna straight up tell you about this experience. I have NEVER had this kind of soup before let alone this kinda of squash. So I did use a variety of recipes online to come up with something of my own. (Because I thought in my head I knew what would go with a butternut squash?!) When I first got my squash out I had to google how to cut it. I couldn’t figure out if you cut it in half, or what the heck you do with it. Turns out, you peel it! That was so far from my train of thought…I don’t know how I thought I was going to conquer this thing.
1 Butternut Squash
2 Small Red Potatoes
1/2 Stalk Celery
1/2 Red Onion
2 Small Carrots
32 Ounces CLEAN Vegetable Stalk (If you are not using homemade stalk check the ingredients!)
1/2 Tbsp Ghee (Ghee is clarified butter…not a butter substitute)
Take your Butternut squash and peel the skin off of it using your potato peeler. If you do not have a heavy duty peeler than you may have to make multiple peels to get down to the squash! Cut off both ends of your squash and cut the squash in half. Dispose of the seeds that are in the middle of the squash. Also, try scraping out as much of the stringy gunk as possible. Cut squash up into 1″ chucks. Don’t worry about being pretty here…it is going to get blended to smithereens soon anyways.
Now that the hard work is done, go ahead and chop up the rest of your vegetable. In a large pan heat up ghee and sautee the vegetables. Please note that the ghee is not cooking these…it is simply there for flavor so use as little as possible!
Cook the vegetables under high heat for about 7 minutes. Now you are ready to add your vegetable stock. Add just enough to cover the vegetables. I used the whole 32 ounces, but if you don’t need to…don’t!
Cover and cook on high for 30 minutes. Go off and enjoy yourself for a while…or take pictures of yourself like me..whatever you want!
Once all your vegetables are tender, its time for the fun part. I am using my awesome Ninja, but if you don’t have one just use a blender! Add your vegetables in and blend it up. This made a whole lot more than I was expecting so I had to make two separate blenders. Just try to split the broth evenly and you should be fine! Also, I added salt and pepper during this step. I did not use much salt, but the pepper gave it a nice kick!
I stuck my leftovers in tupperware and froze them for future meals. What do I give this soup? Two thumbs up! I have never had butternut squash soup before so I can’t compare..but I can tell you that I like whatever came out of my blender 🙂
I ate my bowl of soup with a salad. Sorry, but I am not just having soup for dinner! I just threw some spinach, cut up strawberries, and sliced almonds onto a plate. As a dressing, I used balsamic vinegar and EVOO. Mmmmmmm, mmmmm, mmmmmmm! I will be keeping this recipe for when winter rolls around. Wait…California doesn’t really have a winter. I guess I will just have to eat it next time it’s windy out 😉