I LOVE MAKING SOUP in the fall and winter. It’s a real time saver for me. I make a huge pot and then I serve it for one supper (with extra cheese and crackers or bread) and then for as many lunches as it will last. My husband is not a man who enjoy cold sandwiches for lunch.?
Here is the recipe I started with but of course I can’t just follow a recipe. So read my “adjustments” in parentheses.
Ingredients
Original recipe yields 4 servings
2 tablespoons butter 1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed (I deleted this since we’re low carb people)
1 medium butternut squash – peeled, seeded, and cubed (I avoided all this work but roasting it in the over for about an hour at 350 F so I only had to scoop out the MUCH MORE FLAVORFUL squash for the soup.)
1 32 fluid ounce container chicken stock
salt and freshly ground black pepper to taste
(I added half and half just before serving and warmed it slightly–avoid high heat to avoid curdling OR use whole cream and no problem. I also added cinnamon and nutmeg to taste.)
Directions
Step 1
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Step 2
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
The soup got rave reviews and I of course, doubled the recipe. DO YOU HAVE A FAVORITE FALL RECIPE??–Lyn
Oh, okay here are my daffodils which come up in the midst of the struggle in what should be spring!
