Family Butternut Squash Soup: It’s Contagious!

Family Butternut Squash Soup

We enjoyed a lovely lunch with the family of our son’s girlfriend last fall.   The soup they served was a family collaboration, and it was delicious!  As soon as we arrived home,   our daughter began planning her own version of the soup.   She looked up recipes online and called our hosts for their recipe too.   She perfected her version of the soup while visiting her grandmother in Vermont.   (She also worked on scrumptious  chocolate cream pie! )

Working on the chocolate cream pie recipe!

Each time she made the soup,  she changed it a little until she finally settled on this simple recipe.

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Family Butternut Squash Soup

Simply delicious, hearty, and healthy soup.

Servings 6

Author Rachel Holtz with a nod to Courtney Kilian

Ingredients

• 2 Tbsp butter
• 1 large onion chopped
• 5 medium carrots chopped
• 1 large potato cubed
• 1 medium butternut squash - peeled seeded, and cubed
• 32 fluid oz. chicken stock
• salt
• nutmeg
• black pepper
• red chili pepper

Instructions

1. Melt the butter in a large pat.
2. Cook the onion, carrots, potato and squash for 5 minutes, or until lightly browned.
3. Pour in enough of the chicken stock to cover the vegetables.
4. Bring to a boil.
5. Reduce heat to low, cover the pot, and simmer 40 minutes, or until all the vegetables are tender.
6. After it has simmered, everything should be soft enough to just mash in the pot.
7. Season to taste with salt, pepper, nutmeg and red chili pepper.

Recipe Notes

We serve our soup with slices of fresh, ripe avocados!

We top our soup with fresh slices of ripe avocados!

If you would like to have ripe avocados every day just like we do,  think about signing up for a subscription from California Avocados Direct!