Join us this Saturday, September 18th, for Ask the Dietician with Hannah Carrol. She'll be making this lovely butternut squash soup for you to sample and try at home yourself! Find out how to eat well this winter to help keep the colds & flu away!
Butternut Squash Soup
(adapted from All Recipes) 4-6 servings
- 2 tablespoons butter
- 1 medium butternut squash - peeled, seeded, and cubed
- 1 small onion, chopped
- 1 stalk celery, chopped
- 32oz chicken stock
- 1 medium carrot, chopped
- 2 medium sweet potatoes, cubed
- salt & freshly ground black pepper to taste
Directions:
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes & squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in the remaining stock to attain desired consistency. Season with salt and pepper.
