Winter+Squash+Soup

This is easy and delicious. Though it calls for butternut squash, use any winter variety. I used ambercup. Instead of salt and pepper, season with nutmeg or with curry powder. Play with the seasonings to your taste. 2 tablespoons butter (or olive oil) 1 small onion, chopped 1 medium carrot, chopped 2 medium potatoes, cubed 1 medium squash - peeled, seeded, and cubed (or if you cook it ahead, just add it before blending) 4 cups chicken stock (or make it vegetarian w/veg stock) salt and fresh ground black pepper to taste

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

Transfer the soup to a blender and blend until smooth, or use an immersion blender. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

I garnished with Greek yogurt and bacon. Also try Parmesan cheese or sour cream.

@steelepierce 1-11-11 [|Image on Flickr]