Butternut Squash Soup

Enjoy this delicious and hearty butternut squash soup. Impress your family and friends with the beautiful and impressive dish. Butternut squash soup is a sure crowd pleaser, perfect in the Fall and Winter to warm you up. Recipe 1 bag frozen butternut squash (chunks) 2-3 potatoes peeled and cut up into small chunks Put squash & potato chunks in a bowl & sprinkle with about 3 tbsp. of olive oil. Sprinkle some salt over and stir well. Preheat oven to 350 degrees. Grease a cookie sheet, or cover with parchment paper and spread the potato and squash mixture evenly on it. Bake in oven for about 45 minutes, stirring once. Peel and finely dice 1 carrot, 1 small onion, and 1 celery stalk, and 1/4 tsp. of thyme. Melt 1 tbsp. of butter or olive oil in a pot. Add the diced vegetables and slowly simmer them until they are tender, stirring often. Once potatoes and squash are cooked, add them to the pot with the diced vegetables. Add 2 of the 900 ml cartons of soup broth. You can use vegetable and/or chicken broth. Stir well. Take an immersion blender and blend all ingredients in the pot until most of the chunks are gone. Simmer a bit longer. Add 1/8 tsp. dried ginger and a tiny, tiny amount of cayenne powder to taste. Season with salt and pepper if you like. Enjoy right away, serve later, or freeze for a later date. ENJOY! #butternutsquashsoup #homecookedfood #soup #easyrecipe