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On this episode, Karen shows you how to make one of three “Souper Simple Soups”; her famous Butternut Squash Soup. It’s getting c-c-c-cold! Warm up with a hearty, filling and EASY squash soup.

Perfect for the fall weather, these easy and quick recipes will be sure to delight even the most picky eater in your family!

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RECIPE

Butternut Squash Soup

 

Ingredients

1 butternut squash –approximately 3 lbs

4-5 Tbs Olive oil

1 small onion -diced

3-4 cups of chicken stock (I use water and chicken granules)

½ cup cream or milk

¾ Tsp ground thyme

Salt to taste

 

Preparation

Preheat oven to 400 degrees. Cut the squash into quarters and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast until soft -approx. 45-50 min.

Remove squash from the oven and let cool. While it is cooling, in a large pot, sauté the onion in 2-3 Tbs of olive oil until translucent.

 

When the squash has cooled enough to handle, remove the peel and place the flesh in pot with the onions. Add approximately 3 or 4 cups of chicken broth, enough to cover the squash by about half an inch , and bring to a boil.

 

Reduce heat to low and, season with ¾ tsp of ground thyme and, if necessary a pinch of salt (to taste). Using an immersion blender, blend the soup until velvety and smooth.

No immersion blender? Put soup in a blender and puree until smooth then return to pot.

 

Add 1/2cup of cream or milk (you can even use half and half) and mix well.

Serve with warm, crusty bread. Yum!