Butternut Squash Soup

These big batch posts will include lots of soups, stews, and crock pot meals from October to March, so here is another soup!

This was delicious, filling, warming…a perfect fall/winter dinner. 

It was eaten for breakfast, lunch, and dinner by various family members until it was gone….didn’t even get a chance for the freezer!

Without my usual ramblings (lucky you!), here is the recipe.

2 tbsp butter or bacon drippings

2 small onions, chopped

4 stalks celery, diced

4 medium carrots, grated

2 large butternut squash, roasted whole for 45-60 minutes at *375

2 litres chicken bone broth (no salt)

1/4 tsp nutmeg

1/2 tsp curry

1/4 tsp garlic powder

3 tsp unrefined salt

1 1/2 tsp ground black pepper

fresh parsley

*optional: good quality chicken or turkey sausage without preservatives, msg, corn syrup, etc.

After roasting the squash, cut in half, scoop out seeds, and peel. The skin will slide off easily.

Melt butter in large pot and saute onion and celery in butter until soft and lightly browned. 

Add squash to pot with carrots, broth, and all seasoning.

Bring to boil, then reduce heat to low, cover, and simmer for 30-40 minutes.

Transfer soup to blender in batches and blend until smooth. Return to pot, add extra broth to desired consistency if too thick. You can also blend right in the pot with a stick (immersion) blender – but please be careful of splatters! I got burned!

*optional: slice sausage, brown in pan, add to soup after blending.

Season with extra unrefined salt and pepper to taste.

Top with a spoon of creme fraiche and fresh chopped parsley, serve with a side salad and sourdough bread

Unless you’re in the early stages of Rise UP Rebuild – then skip the bread, but load up on creme fraiche!  🙂


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