MOI XOXO

This is the classic comfort-food soup, livened up with fresh veggies and spices. Growing up, I ate lots of soups, salads, and stews and I still love them! Butternut squash is a delicious winter squash that tastes like a cross between pumpkin and sweet potato. My mom made this soup repeatedly because it was easy and it can be incorporated into all her elaborate meals but still versatile enough that the family didn’t get sick of it.

This recipe makes 14 cups or 12 servings.

Onion ~ 1 large, peeled, and chopped small

Carrot ~ 2 large, peeled, and chopped small

Celery ~ 1 stalk, chopped small

Garlic ~ 4 cloves sliced

Whole Butter ~ 2 onces

Butternut Squash ~ 1 large 3 pounder will do, peeled and diced

Sweet Potatoes ~ 2 each, peeled, and diced

Chicken Broth ~ 2 quarts

Cream ~ 1 quart

Pumpkin Pie Spice ~ 1 tablespoon

Cinnamon ~ 1/2 teaspoon

Brown Sugar ~ 5 tablespoon

Maple Syrup ~ 5 tablespoon

White Pepper and Salt ~ to taste but go light on salt

Directions:

In a large saucepan, cook the onion, carrots, celery, and garlic with the butter over medium heat. Stir often and cook the veggies until they are soft but not brown.

Add in the squash, sweet potatoes, brown sugar, syrup, and spices and cook for about 5 minutes, caramelizing the sugars and spices well. Next, add the chicken broth and cream and bring the mixture to a simmer. Simmer covered for 20-30 minutes until the veggies are very soft.

I prefer to use a hand blender for easy use but any old blender will do, puree the soup until it is nice and smooth. Strain the soup through a fine cap and place back in a pot on the stove. Adjust the flavor per your liking with more maple syrup and season with salt and white pepper not black. Be careful with the salt so that you do not lose the sweetness of the soup.

May you enjoy this soup as much as I have since childhood!

Moi xoxo