Butternut Squash Soup

Butternut squash is one of the simple joys of fall. If you planted a garden you probably have more squash than you know what to do with.

Homemade butternut squash soup is simple to make, nutritious, and a comforting meal for a cold fall night. Serve this easy and frugal meal with homemade bread and topped with toasted pumpkin seeds.

Ingredients

• 1 Butternut Squash
• 1 Quart of Chicken Stock
• 2 T. Butter
• 2 Onions
• 4 Celery Stalks
• White Pepper
• Salt

Preparation

Carefully cut the butternut squash from top to bottom and scoop out the seeds. Wash the squash well and place it face down on a baking sheet with sides. Fill the bottom of the baking sheet with about 1/2 inch of water and put the squash in a 350 ° oven for 30 minutes, or until the flesh of the butternut squash is soft enough to be easily cut away from the skin.

In a large stock pot, melt 2 T butter. When the butter is melted, add diced onions and diced celery and sauté until transparent. Add the partially cooked squash to the pot and pour in 1 quart of chicken stock. Bring the mixture to a gentle boil and let simmer for 5-10 minutes, or until all the vegetables are soft.

Carefully pour the soup into a blender in small batches and process the soup until it reaches a smooth, creamly texture. When all the soup has been processed, season it with white pepper and salt to taste.

Serve topped with toasted pumpkin seeds with hot bread.