Family Butternut Squash Soup: It’s Contagious!

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Butternut Squash Soup

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! )

Rachelandgrandmother2011

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.

Family Butternut Squash Soup
 
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Simply delicious, hearty, and healthy soup.
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.
Notes
We serve our soup with slices of fresh, ripe avocados!

 

Butternut Squash Soup topped with 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!

 

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6 Comments

  1. That sounds like a wonderful recipe for company. Where’s the pie recipe. Keep them coming.

  2. What lovely photos! I’ll try that soup recipe, substituting veggie bouillon for the chicken broth.
    Lisa

  3. I love the simplicity of this soup – it sounds amazing!!

  4. Hello Mimi! I finally had a chance to give the soup a try … but I did it Swahili-style!

    I added two cloves of garlic and about 1/2 tsp of fresh ginger, sauteing them with the onions before adding the other veggies. I also cut back on the broth and then served it with warm coconut milk as an option to thin it the soup if people wanted the coconut creaminess. Yummy!

    I couldn’t stop tasting when I was mashing it. I also added 1/4 tsp of nutmeg and skipped the chili powder for the benefit of my guest who can’t eat it.

    Love from Mombasa!

    • Hi Mary! Glad you enjoyed the soup! Love the coconut milk idea! More garlic and ginger could only make it more delicious! Miss you!

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