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Saturday, February 4, 2012

Butternut Squash Soup

Alas, I am not a cook. My strength lies in baking, but I mustered up the courage to make one of my favorite soups: Butternut Squash Soup. It's relatively easy to make, but it takes a long time to prepare.

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 package of baby carrots
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (14 fluid ounce) container chicken stock
  • 14 fluid ounce of water
  • 1 (14 fluid ounce) container of tomato sauce
  • garlic salt and freshly ground black pepper to taste
  1. Pour the olive oil in a large pot, and cook the onion, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in chicken stock, water, and tomato sauce to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  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.
(Modified from this recipe.) The one thing I like about making soup is that it's very forgiving (like baking) if you don't have certain ingredients. You can opt out of adding a particular ingredient you don't have or substituting something similar such as tomato sauce instead of peeled tomatoes.

(After it's been pureed.)

Bon Appetit!

Trick: You can freeze half of it in the freezer since this calls for a big batch. This is helpful if you are cooking for one like me!

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