This is a great, creamy, and well-flavored soup that is great for winter weather. It takes just a short time to make, and is great with some wholesome crackers or bread on the side. In addition, butternut squash is low in the glycemic index, and is packed with amino acids and vitamins. Make sure you pair it with a delicious main course!
2 tbsp butter/coconut oil
1 small onion, minced
3 cups peeled, seeded, and cubed butternut squash
1 1/4 quarts (5 cups) chicken stock
1 1/2 cups cubed potatoes
1 tsp paprika
1/2 cup cream (optional)
1 1/2 tbsp fresh chives
salt & pepper
Melt the butter in a large saucepan. Add the onions and cook for about 5 minutes until soft. Add the squash, stock, potatoes, and paprika and bring to a boil. Lower the heat to low, and simmer for about 35 minutes until all the vegetables are soft. Using a immersion blender, blend until smooth. Season with salt and pepper as desired. Stir in cream and chives before serving. Enjoy!
~ adapted from The Cooks Encyclopedia of Soup by Debra Mayhew
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