Butternut Squash Soup

There are so many different ways to make butternut squash soup and every time I make it it is always different. This is one item that I rarely follow a recipe for, just grab what I have and hope it works out. I’ve had amazing and I’ve had okay, but it has always been edible. The soup I made last night turned out well and I would make this again anytime.

 Butternut Squash Soup

  • 1 2lb Butternut squash, peeled and seeded
  • 1 large onion chopped
  • 2 tbsp butter
  • 2 sweet apples – cored and diced
  • 2 carrots
  • 2 celery stocks
  • 1 can of Strongbow
  • 4 cups of chicken stock
  • 1 rosemary twigs
  • 4 thyme twigs
  • ¾ cup mashed potatoes
  • ½ cup cream

 

Cut squash into 1-inch chunks. In large pot melt butter. Add onion, celery and carrots. Cook until onion is translucent, about 8 minutes. Add squash, apples, rosemary, thyme, Strongbow, and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Add in potatoes. Use an emersion blender to purée soup. Add cream, do not bring to a boil. Serve & enjoy.

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