Butternut Squash Soup

I was able to check something off of our Autumn Bucket List even though Autumn doesn't officially begin until tomorrow. I hope it still counts!
This was the very first time I had ever made Butternut Squash Soup and I have no idea why I waited so long. It was simple and delicious. I scanned many recipes online and then made my own recipe by tweaking several recipes here and there.

Butternut Squash Soup

1 butternut squash peeled, seeds removed and diced
1 onion
one carrot sliced
two medium potatoes diced
3 cloves of garlic cut in half
6 cups vegetable broth
1 teaspoon chipotle pepper (or to taste)
1/2 teaspoon cumin
1/2 teaspoon of salt (or to taste)
1/2 cup of vanilla soy milk or whatever dairy alternative you like
Pepper to taste
Add the squash, onion, carrot, potatoes and garlic to the vegetable broth.  Add in the Chipotle pepper and cumin.  Bring pot to boil and then simmer on low heat for 40 minutes (until the veggies are tender).  Puree soup in a blender then put back in pot.  Add milk, salt and pepper to taste.
We put croutons on top and shredded some Parmesan cheese as well.

Next time, I may sauté the veggies first, then add them to the pot.  J. thought that adding chick peas would be good and would increase the protein.  Maybe I will do that next time too.Both kids gave it the ol' "finger-licking-good" rating, so I'm sure this recipe will be made several times over the fall/winter months.




Check one off the list!