Homemade soup has always been my favorite thing to make myself. I have tried numerous soups and about the only one I ever get wrong is creamy tomato soup but I am determined to one day accomplish that one too. With the snow coming in January along with the nasty frost and biting wind it’s the perfect time of year to cook soup.
As with all my recipes this one is so simple, you can see the basic ingredients below on my cutting board. I always find some soup recipes just complicate things. I am not one for toasting a bit of this or that (yes, I know it’s all in line of flavor) but I am a busy mom with two toddlers that don’t understand the waiting for dinner to be ready game. They assume Mommy walks in the kitchen, they will NOW be fed. Not, after the onions have sautéed.
For me it’s about getting the right combination and throwing it all in together to boil and blend afterwards. That’s my ideal soup recipe. Little thought process with big results!
For my chicken stock I always use Knorr Stock Pots. They are quick and easy to make up a batch of stock and the flavor is absolutely mouth watering but you can make your own stock for this recipe using chicken or vegetable stock.
Butternut Squash Soup
- 2 carrots
- 2 butternut squash
- 2 celery sticks
- 3 garlic cloves
- 1 1/2 red onions
- 2 stick fresh rosemary
- 6 cups of chicken or vegetable stock
In a large saucepan, heat a tablespoon of oil
Cut your carrots, onions, celery, garlic, into chunks and toss in the oil
Pull rosemary off stem and toss into saucepan
Stir to ensure the oil has coated all ingredients
Let vegetables cook over medium heat for about 8-10 minutes to soften
Add stock and cut butternut squash into chunks toss into saucepan
Boil until vegetables are soft to fork
Pulse all cooked ingredients in a blender to the texture you desire
You can use Knorr Stock pots for your chicken or vegetable stock which ever you prefer or make it yourself. Also, if you prefer chunks cut your vegetables into bite sizes before cooking and then leave a few scoops out before blending and add them back into the puree for a chunky soup!
Some people like to have chunky soups instead of pure puree. You can easily do that with any soup recipe just cut your ingredient into bite size pieces, cut cooking time down, and scoop out a spoon full or two into a separate bowl before blending and add back in afterwards. Simple!
As you can see below this soup still has plenty of texture to it even after it’s pureed smooth. I cook my ingredients so they are fork soft but not falling apart soft to get this texture and don’t over pulse in the blender unless you like pure liquid. It’s really up to you.
Making soup yourself is beautiful for that reason alone because you can make a bunch of different variations to the same soup at the same time. My kids like it chunky, Daddy likes it liquid and I like it textured. Easily done!
Like this recipe why not pin to your Pinterest for later? If you try it out, I would love to hear what you think or even tweet/instagram a photo and tag me in @letstalklmommy! 🙂