Butternut Squash Soup

Name: Butternut Squash Soup
Yield: serves 4
Ingredients: 1 stalk celery; 1 small onion; 1 carrot; 2 potatoes; 1 large butternut squash (2 1/2 to 3 pounds); 4 cups water; 2 vegetable bouillon cubes; Salt and pepper; Sour cream (optional)

December 14, 2011

This soup is perfect for a chilly autumn night, when you just want to wrap yourself in a warm blanket and watch television. It is as easy as cutting up the vegetables and waiting for them to cook. And the best part is, because the vegetables get puréed in the end, it doesn’t matter how big or small or funny shaped they are. But do be careful not to put too much in the blender at a time, unless you’re trying to redecorate your kitchen.

Recipe notes

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