I really don’t think it matters what time of the year it is to make butternut squash soup. This soup is inexpensive and extremely easy to make. It’s healthy and good anytime of the day or year. If you like garlic, this is an ideal soup to make because you can load in the garlic to that will help fight those nasty colds and flu in the upcoming months. My butternut squash soup is made often that I feel it shouldn’t be part of our Thanksgiving dinner but it’s too good and easy to give up.
Thick and creamy Butternut squash soup.
Here is the menu break down: For further recipe explanation please click on the recipe link below.
Starter: Butternut squash garlic soup
Mains: Stuffed Vegetarian Stuffed Turk’y with a side of sweet potatoes gnocchi and Cranberry nut stuffing.
|Butternut Squash Soup||
- 1 medium Size Butternut Squash
- 1/2 a stalk of celery
- 4 garlic cloves
- 1/4 cup of butter
- 4 cups of water
- In a medium soup pot over high hear add the garlic, celery and melt the butter. Stir fry until soft.
- Peal and cut the butternut squash into small pieces and into soup pot. Season the veggies with salt and pepper. Cook 6 or 7 minutes before adding 4 cups of water and let cook until squash is soft for about 20 minutes.
- Once the veggies are cooked blend all the veggies with the immersion blender. Simmer soup 10 minutes to thicken a bit then add in cream or milk if desired. Reduce heat to low and keep warm until ready to serve.