Family Butternut Squash Soup
Simply delicious, hearty, and healthy soup.
Rachel Holtz with a nod to Courtney Kilian
medium butternut squash - peeled
seeded, and cubed
fluid oz. chicken stock
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.
We serve our soup with slices of fresh, ripe avocados!