Butternut Squash Soup
Butternut squash soup is a perfect choice for a chilly day! So yummy!
First wash a medium sized squash. Next cut each end from the squash. With a sharp knife place a few cuts in the squash to allow air to release from the squash while cooking. Place the squash in a shallow baking dish. Place just enough water in the bottom to cover the bottom of the dish. Microwave on high for 5-8 minutes so the squash becomes tender enough to cut. Remove the squash (using oven mitts) from the dish and place on a cutting board. Cut the squash in half (length wise) and remove all the seeds. Place the squash back in the dish. Be certain there is still water in the dish. Continue to cook for 8-10 more minutes or until you can cut the squash more easily. Using a knife remove the skin from the squash and cut the squash into cubes. Place the pieces of squash in a large stock pot.
Next add the following ingredients to your large pot:
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3 peeled potatoes cut into cubes
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2 tablespoons butter
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2 cloves minced garlic
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1 medium sized onion diced
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1 red apple (peeled and cut into small pieces)
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900 mL (1 container) chicken broth
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1/2 teaspoon celery salt
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1/4 teaspoon black pepper
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Pinch red pepper flakes
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1 teaspoon white sugar
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1/4 teaspoon parsley
Simmer on medium/low for approximately 30 minutes or until the vegetables are tender. Next transfer the soup to a blender and blend until you reach your desired consistency. You can eat the soup immediately or freeze for later. You may want to add additional salt and pepper to taste. Enjoy!