Butternut Squash Soup

I love homemade soup at this time of year...especially this one because it makes my whole house smell like Fall!  And you are going to love the story of how I got this delicious recipe! 

One of my favorite friends was over at my house awhile back and noticed my squash that I had out on the counter. She asked what I was going to make with it and I told her that I was making spaghetti squash with meat sauce for dinner that night. She said she had a good recipe for butternut squash soup. I was confused by her comment at the time, but didn't say anything. 

 

Later that afternoon as I was beginning my dinner prep, I got out my squash and realized that I had bought butternut squash and not spaghetti squash like I had intended. I must have not had coffee that day! No wonder my friend and I were confused during our conversation! Like I've said before...I am a mess!!

Thankfully, my adorable friend thought to mention that she had this great butternut squash soup recipe because I was going to need it now seeing that I had totally bought the wrong main ingredient for my dinner that night. Good grief!! And thank goodness for smart phones because she took a picture of that recipe and sent it my way in plenty of time for me to feed my starving family...right after we shared a pretty good laugh over the phone!

 

So here is the amazing soup recipe that I got because of my blonde moment. I got it from my awesome friend, who got it from her awesome friend, who got it from her awesome sister (you follow all that?).

Butternut Squash Soup

1 butternut squash (note to self: NOT spaghetti squash!)

1 onion

3 celery stalks

2 garlic cloves, minced

4 cups chicken or veggie stock

butter

olive oil

salt, pepper, thyme, crushed red pepper to taste

1. Chop your veggies into 1 inch chunks. Mince garlic (set aside).

2. Place squash, onions, celery in large ziplock bag. Drizzle olive oil and add salt, pepper, thyme, and red pepper flakes. (I just use my nose to see if it smells fragrant. My mom taught me this trick!) Zip the bag and toss/shake everything until it is well coated. 

3. Roast in a rimmed pan lined with parchment paper or foil at 450 degrees for 30 minutes. It will look like this when finished:

4. In a large soup pot, combine 1 Tbls olive oil and 1 Tbls butter over medium-high heat. Add minced garlic and saute for 1 minute. Add roasted squash mixture and saute for 1 minute. Add broth. This is my absolute favorite kind of chicken broth! You can use veggie broth too.

5. Bring everything to a boil, reduce heat, and simmer uncovered for 5-10 minutes. Use an immersion blender to blend until smooth. (Click here for another way I use my immersion blender. Y'all remember how much I love it, right?!?)

Here is the finished product! I love eating soup in a big mug lately. It is so cozy. You know what else I love? Having an amazing friend to giggle with me about all my silliness and to be there to save the day! Now go buy yourself a butternut squash and try this recipe! XO