Butternut Squash Soup

This is my absolute favorite soup! I make it all the time, and it is full of yummy veggies! Pair it with whole wheat rolls and a salad, and you've got yourself a point-packed meal! Enjoy!

-Meghan

Recipe adapted from Our Best Bites

serves 6-8

1/2 T olive oil
1 T butter
3/4 C sliced carrots (abt 2 med carrots or 16 baby ones)
2 stalks celery, diced
1 diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that’s one box/carton)
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.