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Healthy Butternut Squash Soup

Once fall season hits, making soup is one of my favorite things to do. There is nothing better than a steaming bowl of hearty soup to warm your insides when it's chilly outside.

A couple of years ago I developed a way of cooking soup that was quick and easy. All you do is sauté the vegetables (in this case I used butternut squash, onion, celery, carrots, and garlic) until they get soft. Then you add some chicken stock (you can use vegetable stock if you want to make this dish vegetarian/vegan) and blend the soup using a hand blender. Don’t worry if you don’t have a hand blender, you can always transfer the soup to a normal blender and puree it that way.

Making this soup is that easy, plus there is an added bonus – it’s healthy! No cream, butter, or even cheese, is added to this soup. It’s all vegetables and chicken stock, and it is super creamy and silky. However, if you do want that little bit of extra creaminess, you can add a dollop of greek yogurt to the top of each bowl.

  • 4 tablespoons olive oil
  • 1 large butternut squash, skinned and largely diced
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 2 large carrots, diced
  • 1 clove of garlic, minced
  • 4-6 cups of chicken ctock, depending on how thick/thin you want it
  • Salt and pepper, to taste
  • Greek yogurt for topping (optional)

Place a large pot over medium heat. Heat the olive oil in the pan and add the butternut squash, onion, celery, carrots, and garlic. Sauté the vegetables until they start to become soft.

Once soft, add 2 cups of chicken stock and cover the pot. Continue cooking the vegetables until they are very soft and will mash easily. Add the remaining chicken stock (either 2-4 cups, depending on how thin you want the soup).

Remove the pot from the heat and using a hand blender, blend the soup until it is completely smooth. If you don’t have a hand blender, you can'transfer the soup to a normal blender and blend until smooth. Taste the soup and add as much salt and pepper as you feel needed.

To serve, scoop the soup into bowls and, if you want, add a dollop of greek yogurt on top of each bowl of soup.

Note: This soup lasts up to 4 days in a sealed container. To re-heat, place the soup in a microwavable dish and microwave for 90 seconds.

Serves: 6

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