Butternut Squash Soup

butternut_squash_soup.md

Butternut Squash Soup

Note: requires stockpot.

Ingredients

• extra virgin olive oil
• 1 stick butter
• 2 large sweet onions (chopped)
• 2 sticks celery
• 2 large carrots
• white wine (Sauvignon Blanc is my favorite)
• plenty of sage
• 4 cans chicken broth

Preparation for Tasty Soups

1. Peel both the squash and the carrots.
2. Cut the squash into medium size cubes
3. Slice the carrots into a size you'd feel comfortable with finding in your soup.

Cookup Some Tasty Treats

1. Cover the bottom of your stockpot with a generous portion of extra virgin olive oil. Add 1/4 to 1/2 a stick of melted butter and heat to low-medium heat.
2. Add the chopped onion and cook until translucent.
3. Add chopped celery and saute over low heat stirring occasionally.
4. Add about 2 teaspoons of kosher salt and sprinkle with fresh cracked pepper.
5. Turn heat to medium and add 1 cup of white wine. (Feel free to enjoy the rest while cooking or save for another recipe some day)
6. Cook wine for 3 to 5 minutes.
7. Add squash and carrots, all the chicken broth, and any remaining butter.
8. Cover and bring to a slow boil.
9. Mince a good bunch of sage leaves and add to pot.
10. Reduce to simmer and cook until the vegetables are good and tender. (optional seasoning here)
11. Remove pot from heat and mix with a hand mixer (or do what my brother does and give it a few good pulses in a blender)

The resulting soup should be thick and smooth with delicious squash and vegetable bits.

Optional seasoning

If you'd like, feel free to season with curry, cumin, cinnamon, and a little bit of cayenne pepper around step 10.