Shot of Squash Soup

August brings us into squash season, which I look forward to every year!  Squash soup is very easy and is delightful to enjoy with fresh, homemade bread.

Materials:

2 carrots

1 red onion

1/2 bunch celery

2 butternut squash

4 cups vegetable stock (or chicken stock to add a little more flavor)

1/2 pound butter

olive oil

salt/pepper to taste

• Ok, so cut all your veggies into 1/8″ by 1/8″ cubes (or there abouts) and set aside.
• Heat up a stockpot (deep pan big enough to hold ~8 cups of soup) on high to the pan pretty hot.
• Drop in all of the butter and let melt in pan.
• Drop all the veggies into the pan with butter.  Stir all the veggies into the butter so everything is coated.  You’ll want to add some oil to the mixture as well, as the butter burns easily if the pot gets too hot.
• Now, reduce the temperature to med-low and cover the pot.  Stir mixture every ten minutes or so for about an hour.  The veggies will slowly soften and mush up as you stir everything together.
• Once all the veggies are softened, mash them with a heavy spoon or a ‘masher’.
• Add the 4 cups of stock and 2 cups of water.  Keep temperature on med-low and stir mash with liquid until fully integrated.
• Let soup simmer on low for another 30 minutes or so, then add salt/pepper to taste.
• When serving, add a dollop of sour cream to create visual interest and add to the overall squash soup experience!

I really love the warmth and comfort this Squash Soup provides.  It is light, but hardy…not too thick, just right for an appetizer or sandwich compliment.

I hope you enjoy your homemade soup…it’ll feel way better serving this soup to your family than one that came out of a can.  You can make this ahead of time and it’ll keep for about a week or you can freeze it for at least 2 months.

Let me know what you think…and remember, fall is full of yummy veggies so get out and try some of them!