Good choices for your dinner selections.
Butternut Squash Soup
- 1/2 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 Cup sliced carrots (1 regular carrot)
- 1 Cup diced onion
- 4 large garlic cloves, minced
- 1 medium butternut squash, (abt 4 cups peeled and diced)
- 32 oz chicken broth (that’s one box/carton)
- 1 Tablespoon brown sugar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoons dried sage
optional: 1 pinch cayenne pepper or a douse of hot sauce
Note: you can buy butternut squash frozen in cut up chunks…simply cook in the microwave
1 medium potato, diced (about 2 C diced)
In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, and garlic. Saute for 2-3 minutes or until onion is tender. Add the squash.
Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. (if you want to speed things up, you can use a pressure cooker—just cook under pressure for 5min) Stir in 1 T brown sugar at the very end.
Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
Because this serves so many (6 to 8), it is great for a family dinner or you can just freeze other portions and thaw as you need them.