Soups and Stews

Butternut Squash Soup

  • 2 tablespoons Organic butter
  • 1 Onion, chopped
  • 2 Garlic cloves, minced
  • 3 Carrots, diced
  • 2 Celery stalks, diced
  • 1 Potato, peeled and diced
  • 1 Butternut squash, diced
  • 3 cans Vegetable or chicken broth (organic)
  • 1/2 cup Honey
  • ~ Salt and pepper, to taste

    • In large pot, melt butter over medium heat, add onions and garlic and cook, stirring, until lightly browned, about 5 minutes. Add carrots and celery, and cook,stirring, until tender, about 5 minutes.

    Add potato, squash, broth and honey. Bring to a boil; reduce heat and simmer 30-45 minutes, or until vegetables are tender.

    Remove from heat; cool slightly. Puree, using blender or food processor. Return to pot, season with salt and pepper. Heat and serve.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Johanne Wayne of Lakewood, CO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!