Creamy Butternut Squash Soup
1 large butternut squash
1 medium onions
2 cups chopped celery
2 cups peeled carrots and chopped
2 large potatoes, peeled and cut into ½ cubes
3 Tbsp. butter or vegetable oil
6 cups chicken or vegetable broth
Cut butternut squash in half and remove seeds. Place squash cut side up on cookie sheet. Lightly spray with olive oil then season with salt and pepper. Roast in the oven at 400 F for 45 minutes. While squash is roasting, chop onions, celery and carrots. In a large stock pot heat 1 TBSP of olive oil. Add onions, celery and carrots. Sautee onions until they turn to a light golden brown and carrots are soft. Season with salt, pepper and ground thyme. Add chopped potatoes, then cover vegetables with chicken broth. Bring to a boil, then simmer for 30 minutes.
When butternut squash is finished roasted, remove from oven. Scoop out the squash and add to the vegetable mix. Transfer small batches to a blender or food processor. Process until completely and utterly smooth, 2 to 3 minutes per batch. Return the soup to the pot and add more salt to taste. Freezes well.
Thank you to my dear friend Kelli for these delicious soup. My daughter named this “Boo Stew” as Halloween is approaching and the soup is a beautiful orange color.