butternut squash soup...

It seems a bit early in the season to be thinking about butternut squash, but I got several in a Bountiful Basket so I had to figure out how to use them up.

I had never eaten butternut squash before, but I love it!  And this soup was delish.

Each golden bite tastes like a fresh veggie garden. 

And it freezes beautifully, too, so you can enjoy that fresh-from-the-garden taste later on when we're in the depths of winter.

Butternut Squash Soup

(adapted from SkinnyTaste & Our Best Bites)

Ingredients:

2 Tablespoons olive oil

2 Tablespoons minced garlic

1/2 a large onion, chopped

1 large stalk of celery, chopped

14 baby carrots, chopped (or 1 large carrot)

1 large butternut squash, peeled and cubed

1 small zucchini, chopped

1 32 oz. carton fat-free chicken broth

1 teaspoon dried sage

Salt & pepper to taste

In a large stock pot, heat olive oil over medium-high heat.  Add garlic and saute for 1 minute.  Add onion, celery, and carrot.  Saute until onion becomes translucent.  Add butternut, zucchini, broth, and spices.  (Be generous with the pepper for a little extra kick.  Or add a splash of Tabasco for some spice.)  Stir to combine and bring to a boil.  Once boiling, turn down the heat and allow to simmer for 25-30 minutes.  Remove from heat and blend using an immersion stick blender.  (Or pour into a regular blender, but be careful--it's hot!)  Top with parmesan cheese, croutons, parsley, or a drizzle of cream and serve.

P.S. If you need another butternut squash option, try Ina Garten's Carmelized Butternut Squash recipe.  It's like vegetable candy!