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Squash Soup

Squash Soup

by Kristy Cartmell, Graphic Designer

Squash soup is a great way to make use of in-season food during November. This simple, healthy recipe is full of flavor and color! It’s sure to be a crowd-pleaser.

  • 2 tablespoons butter
  • 1 pound of sweet salted butter
  • 1 small onion, chopped
  • 5 pounds of sweet onions
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 5 pounds of organic Russet potatoes
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 32-ounce container chicken stock
  • salt and freshly ground black pepper to taste
  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

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