I came up with this recipe based on the fact I had a butternut squash that was in desperate need to be cooked. I also was working with the ingredients I had on hand. The result: AMAZING!!! This soup is VERY easy and definitely worth a taste. Enjoy!
1 medium size butternut
1 potato (russet or whatever you have on hand)
2 stalks of celery (chopped)
1 medium yellow onion (chopped)
1 box of veggie broth
2 tbsp butter
1 cup whole milk
Garlic powder (I highly recommend Roasted Garlic Powder by Penzey’s Spices)
Trim the skin off the butternut and remove seeds. Cube butternut. Cube potato (skin on). Chop onion and celery. Set aside.
Heat your stock pot on medium heat and add butter, olive oil, and a generous helping of salt. Once butter is melted add onion and celery. Once the onion is softened add butternut, potato and a generous amount of garlic (if you would rather use fresh garlic then add seven chopped cloves).
Sauté all the ingredients for 5-7 minutes or until things just start to brown.
Add veggie stock. Bring to a boil then reduce to a simmer. Cover with a lid and let ingredients simmer for 45+ minutes.
Puree the entire concoction in a blender and put back in the pot. Add milk. Do not boil. Add salt, pepper, cayenne pepper (to the heat level you prefer), and a dash of cinnamon.
Serve and enjoy!
*With the leftovers we recommend adding more cayenne pepper and then spreading it over asparagus or use it as a substitute for hol