Sunday, September 20, 2009

Butternut Squash Soup

2 tbsp. butter
1 small onion, chopped
1 stalk of celery, chopped
2 medium sized potatoes, cubed
1 medium sized butternut squash, pealed, seeded, and cubed
1 medium carrot, chopped
32 oz. chicken stock
salt and pepper (to taste)
garlic powder (optional)
nutmeg (optional)
cream cheese (optional)

In a large pot melt butter, then add all the vegetables. Cook for 5 minutes. Add chicken stock and bring to a boil. Turn to low and let simmer for 40 minutes.Once everything has simmered for 40 minutes add cream cheese ( I start with a half of a 8 oz. pkg.) and seasonings. If you have a immersion blender use it to blend and "puree" all the ingrediants together. If you do not have one, empty the pot into your blender and do the same. You may want to add more cream cheese to make it creamier at this point or adjust the seasonings. Serve alone or in a bread bowl. This is a super easy, super yummy fall dinner. It is very filling, and even my husband considers this a "meal".

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