Stay Cozy This Winter, with Butternut Squash Soup

Winter is the perfect time to make cozy and warm soups. Butternut Squash soup is one of my favourites because of its light flavour and creamy texture.

Best Methods to Peel, Seed and Chop Butternut Squash

The hardest part about this recipe is preparing the squash. Butternut squash has a long shelf life due to its tough outer skin. Follow these instructions to peel and chop the squash easily.

TIP: Before peeling, poke holes in the squash and microwave squash for 2-3 mins to soften skin.

1. Cut the squash in half crosswise, separating the bulb from the tube. Slice off the bottom and top stem, and stand on a flat surface.
2. Use a paring knife or a vegetable peeler to peel. Peel both halves cut them in half again, scoop out the seeds, and chop them into cubes.

What to Serve With Butternut Squash Soup

This soup is an excellent appetizer in fall and winter but can also be the star as a main dish alongside roasted vegetables, side salad, corn muffins or crusty bread. 

How to Store

Keep the leftover butternut squash in the refrigerator for up to four days, or freeze for up to three months in an airtight container. When you are ready to serve from frozen, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop until warm.

Recipe

Ingredients:

• 2 tbsp butter
• 1 small onion, cubed
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash – peeled, seeded, and cubed *see tips above
• Salt and pepper to taste

Directions:

Step 1: 

Melt the butter in a large pot over medium heat. Cook onion, celery, carrot, potatoes, and squash until lightly browned, approximately 5 minutes. Pour in enough chicken stock to cover the vegetables.

Step 2:

Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until all vegetables are tender approximately 40 minutes.

Step 3:

Transfer soup to a blender or immersion blender, and blend until smooth. Return to the pot and mix in the remaining stock to reach desired consistency—season with salt and pepper.

Enjoy this soup with a dollop of sour cream, cubed red pepper, green onions, crumbled bacon, croutons, fresh herbs, or shredded cheese. 

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