Butternut Squash Soup

08
Sep
2013
Butternut Squash Soup

Velvety, rich, and packed full of nutrients, this Butternut Squash Soup contains delicious ingredients from the bounty of our local farmers market.  It tastes like fall on your spoon.  It is simple, fast, and babies love it :)   This is one of three recipes I made from the same butternut squash.  Check out our recipes for Butternut Squash and Chickpea Curry and Butternut Squash Mac and Cheese.  For tips/tricks/reasons behind using one ingredient for multiple meals, read our post on Doing It All (Supermom Style).

Butternut Squash Soup

2 tablespoons olive oil
1 onion, chopped
2 cloves chopped garlic
3 cups butternut squash, peeled, seeded and cubed (although you can use more if you have a really large squash)
1 1/2 cup carrots, chopped (about 2 carrots)
1 cup sweet potato, peeled and chopped
1 cup Yukon gold potato, peeled and chopped
5 or 6 cups vegetable stock (we use McCormick’s all-vegetable chicken style bouillon – it has no msg, colors or flavors)
1/2 tsp ground nutmeg
salt and pepper, to taste

In a large pot saute onions until translucent, add garlic and continue to saute.  Add squash, carrots, sweet potato, white potato and cook for about 5 minutes.  Pour in the vegetable stock and bring to a boil.  Reduce the heat to low, cover and simmer about 40 minutes or until the vegetables are tender.

Transfer the soup to a blender and blend until smooth (doing it in smaller batches produces better results).  Return puree to the pot, add nutmeg (freshly ground is best), season with salt and fresh ground pepper.  Warm through and enjoy!