Every few years the girls in Caleb's family put together a cookbook, and I am, right now, in the throes of trying to figure out which recipes I'm going to submit. It's a process, because I have recipes all over the place. In my actual recipe box, in books, in a binder that I've been slowly putting together, in a book I keep in my purse diaper bag - in short, everywhere.
This one, however, I know is going in. It's amazing, and I finally FINALLY remembered to document it, so I could share it with you lovely people.
Butternut Squash Soup
3 TBS. butter
onion, chopped
3 celery sticks, chopped
carrots, chopped
3 med. potatoes, chopped
1/2 butternut squash, chopped
32 oz. chicken stock
Salt & Pepper, to taste
That's the list of ingredients. It's beautifully simple, and quite delicious. If I haven't mentioned that already.
First, as you can tell, you chop up all the veggies. This is the laborious part, especially the squash. There's no getting around the squash though, it's the main part of the dish. It's hard to cut, a pain to peel, but it's worth it, I promise.
It's a messy process. Ye be warned. You might want to include some comfort items...
Laptop, Diet A&W, Trader Joe's Veggies Chips...a small adorable child...
(Don't forget to put the peels in the garbage can, people, like Caleb and my Dad, get all sorts of angry when you put things like this down the disposal...)
As you can see, some of the veggies don't have a specific amount, and that's because it's sort of up to you. It depends on the size of your squash, the size of your potatoes, carrots, etc. I don't measure much when I'm cooking, a trait that drives some people bonkers. Baking? Yes. Cooking? No. I eyeball it, I like to have lots of squash, carrots, and celery, not as much potatoes, and about a half an onion.
It doesn't matter too much how small or large you chop everything, because it's all going to be blended anyway. Chop away with abandon!
Once everything is chopped and in a big pot, add the butter.
(Be sure to have all your pumping and bottle items out, for maximum I'm A Mom effect)
Here's my guilty secret: in cooking I use I Can't Believe It's Not Butter. I have this huge, HUGE tub of it from Costco. My best friend's husband regularly makes fun of me for it, for this huge atrocity, but I use it anyway. No one ever knows.
(Do NOT however, use it to replace anything while baking...trust me on this one...almost ruined my Whoopie Pies...)
See? No Measuring for me.
Turn up the heat and cook everything until it's lightly browned, about 5 minutes. This is my absolute favorite part, besides eating it of course, you will not believe the amazing aroma that comes out of your pot. If I could, I'd bottle it. Eau de Browning Butternut Squash. I spend all five minutes with my nose halfway down the pot. Mmm....
Sprinkle with salt and pepper, (eyeball it, and add more later to taste)
and pour in enough chicken stock (I use broth...cause...I do) to cover the veggies.
Bring to a boil, and then lower heat and simmer until tender, about 40 minutes. Definitely check on them though, as sometimes I find that it doesn't take that long.
Transfer soup to a blender,
and blend until smooth. It usually takes me three separate blends, so you might need a big bowl to pour it in until you're done. Like so.
So beautiful.
Return to pot and stir in any remaining stock, to desired consistency. I never have any though, so I don't. Warm, and serve!
That's the end of this recipe, and it would be fabulous as is. But since I use this as my main dish, I always shred up some chicken and add it in.
It's absolutely delicious, and thick, and wonderful. I made this today because it's all rainy and gloomy, and when Caleb came home and saw the soup simmering on the stove I thought he was going to cry.
Here's the recipe again, all condensed-like:
Butternut Squash Soup
3 TBS. butter
onion, chopped
3 celery sticks, chopped
carrots, chopped
3 med. potatoes, chopped
1/2 butternut squash, chopped
2 cans chicken stock
Salt & Pepper, to taste
Melt the butter in a large pot and cook the onion, celery, carrots, potatoes, & squash 5 min, or until lightly browned. Pour in enough chicken stock to cover vegetables. Bring to a boil, reduce heat to low, cover, and simmer 40 min, or until tender. Transfer to a blender and blend until smooth. Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Serve.
*I don't peel the potatoes, because I like the little red flecks and added nutrition, but you could if you wanted.
*The amount of S & P will depend totally on your taste preference, and also a little bit on how flavorful your butternut squash is. I like mine less salty, Caleb prefers his more, so I add in enough to my taste, and then always leave some on the table for everyone else.
Enjoy!
