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! )
Each time she made the soup, she changed it a little until she finally settled on this simple recipe.
- 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
- black pepper
- red chili pepper
- Melt the butter in a large pat.
- Cook the onion, carrots, potato and squash for 5 minutes, or until lightly browned.
- Pour in enough of the chicken stock to cover the vegetables.
- Bring to a boil.
- Reduce heat to low, cover the pot, and simmer 40 minutes, or until all the vegetables are tender.
- After it has simmered, everything should be soft enough to just mash in the pot.
- Season to taste with salt, pepper, nutmeg and red chili pepper.
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