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Butternut Squash Soup

October 20, 2012

I just can’t get enough of the fall vegetables this year. Pumpkin, butternut squash, and spaghetti squash are my favourite. I made this soup last week and Giselle went crazy for it. Actually, we all did except Simone, and the reason she didn’t like it was because I put water chestnuts in it so the texture was a touch too “grainy” for her. Bloody hell, will the pickiness EVER end…?

Butternut Squash Soup

1 medium butternut squash

1 can water chestnuts (drained)

1 large onion (or 2 small shallots)

1 carrot

4 stalks celery

1/4 cup butter

4 cups chicken broth

2 (or more) cloves garlic

1/4 (roughly) milk or cream



I always roast my butternut squash ahead: cut in half and place on a baking tray and cook for roughly 30-45 mins at 350 degrees (until soft). If you want to speed things up, you can always microwave the squash for 10 mins or so, then transfer to oven for final roasting. Let the squash cool after removing from the oven, then scoop out all the inside, discarding any seeds in the centre.

Soften the remaining veggies (carrots, onion, celery) in butter in a large pot on med-high heat. Once soft, add the squash, water chestnuts, chicken broth, garlic, and S&P. Let the soup boil for 20 minutes, then use a hand mixer to puree.

I transfer my soup to a crock pot at this point and leave it on “keep warm” until we’re ready to eat. About 10 or 20 mins before serving I pour roughly 1/4 cup of milk into the soup.

Now take a bow, pat yourself on the back, and serve yourself the largest bowl since you may have to fight off others for leftovers (ok, I have to fight off the baby, but that’s really not much of a fair fight…)

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