I made my first butternut squash soup for Thanksgiving Day. I was actually planning to make the turkey as well as apple pie for dessert. However, for some reason my dad started baking the turkey without my permission! I was actually quite angry, since I already had everything planned out. Grrr… And then I found a ready-made apple pie from Loblaws for $4 only, so I ended up just focusing on the soup.
It was my first time making butternut squash soup. I didn’t know it would be such a hectic work and required so much time. Good thing it turned out great though, just a bit thick but the flavour was just about right.
Here is the recipe for my butternut squash soup:
- 1/8 cup of butter
- 1 small onion, chopped
- 1 stalk celery, chopped (I only used 2 stems since I don’t like the taste of celery)
- 1 medium carrot, chopped
- 1 medium potato, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- maple syrup, salt and freshly ground black pepper to taste
- I did a lot of research prior to the making of the butternut squash and found that the easiest way to prepare it is to bake it for one hour. That way the flesh can be scooped out easily and removed the seeds.
- Next, I added some olive oil in a large pot to melt the butter. Then I tossed in the diced onions, celeries and carrots and stir fried until soft.
- Then I added the chicken stock, potatoes and butternut squash into the pot and cooked until all the ingredients are tender.
- Then I transferred the soup to the blender and blended everything so it is smooth.
- Lastly, I returned back to the pot and seasoned with salt and pepper.
- I also added a bit of parmesan cheese and maple syrup for a sweeter taste
Next time, I would probably add some water so it’s not as thick and I was unable to get some sour cream since all supermarket was closed. It should taste better with a dollop of sour cream.