This post is way past due and one I was not actually intending on posting (I’m not happy with the photo results), but non-the-less, this post is all about my EPIC Butternut Squash Soup.
Before I get into this let me just say that I’m not a cook. I was never one to hang on my mother’s hem to see what was going on in the kitchen – never interested. I made the salads, invented the center pieces, baked the cupcakes and did the dishes. That’s it. Having said that, today each time I do decide to try and cook something it becomes somewhat of a huge event – for me at least. Everyone must know and everyone must taste. And I expect rounds of applause and adoration thank you very much.

So to get us started I found this great recipe for Butternut Squash soup on All Recipes. The great thing about this site (not sure if other’s do the same) is that it calculates according to your serving size. Perfect for someone like me who when cooks, cooks for an army but lives alone.
Here are the ingredients with a little of my own personal touch (serving for 2)
1 tablespoon butter (I did 2. It’s butter – Hello!)
1/2 small onion, chopped
1/2 stalk celery, chopped
1/2 medium carrot, chopped
1 medium potato, cubed (I used 1 large red potato)
1/2 medium butternut squash – peeled, seeded, and cubed (I did not peel… )
1/2 (32 fluid ounce) container chicken stock (I use 2 cans of Vegetable Stock)
Salt and freshly ground black pepper to taste (I added other spices to taste and ADOBO. Come on, I’m Latina)
Place all the chopped vegetables in a large pot with melted butter and stir until lightly browned for about 5 minutes.
Next pour enough of the vegetable stock to cover the vegetables and bring to a boil. Reduce to low heat, cover pot and simmer for 40 minutes or until vegetables are tender.
Next transfer the soup to a blender and blend until smooth.
Once smooth transfer the now baby food (smirk) back to the pot and mix in any remaining stock until you have the consistency desired.
Season with salt and pepper to taste.
Serve and eat up.
I found this recipe quite easy to follow and with very tasty results. The soup lasted me several days freezing the leftover and reheating as needed. If you decide to try this out I would love to know how it came out. Bon Appetit!!!

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