Once the weather dips bellow 100 here in Arizona, I consider it “soup weather”. Today is in the 90’s, so break out the chunky scarves and soup recipes! I love experimenting with recipes and my family (mostly) enjoys being my taste testers. They were all fans of my butternut squash soup, so I thought I’d share the recipe with you. I served the soup in pumpkin bowls that we painted at As You Wish. My children loved that they were able to eat out of a bowl that they helped paint themselves. Such a fun way to spend time together as a family and a fun way to serve a Fall meal! Perfect for a healthy Halloween dinner or a Thanksgiving side dish.
1 medium butternut squash (peeled and seeded)
1 medium yellow onion (chopped)
1 celery rib (chopped)
2 tablespoons butter
4 cups chicken stock
1 cup water
Nutmeg, salt & pepper
DIRECTIONS: Cut the squash into 1 inch cubes. Melt the butter over medium-high heat in a large pot. Sauté the onion and celery in the pot for 5 minutes or until translucent. Add the squash and chicken stock. Bring to a boil and then simmer for 20-30 minutes, until the squash is tender. Place the mixture into a blender and blend on a soup setting. Return to the pot and add a pinch of nutmeg, salt and pepper. Serve in a pumpkin bowl and enjoy!
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