Butternut Squash Soup

I make this for my parents every time they buy butternut squash. I put this on here for my friend who requested squash recipes. Here you go!

I really like butternut squash because it has a creamy, buttery and sweet flavor without the calories of creamy, buttery and sweet things. Let me tell you this is a winner for Winter.



You're gonna need:
1 butternut squash
5 cloves of garlic
5 stalks of green onions
1 quart box of stock
Sage or oregano
S&P (salt and pepper)

Mmkay so get you a big ol' soup pot and turn that up to medium. Chop your garlic and green onions. Now chop the ends off the squash and cut around the circumference of the bulb of the squash. Spoon out the seeds and stringy stuff and chop into large pieces. Leave the skin on the squash, we will puree it later and you won't even know its there. It's honestly easier to leave it on and it has fiber and delicious nutrients.

Pour your box of chicken stock into the pot along with everything else: garlic, green onions, S&P, spices and squash. Put a lid on it and let that all cook until the squash is tender and you can cut through the skin without force. If it starts to fall apart that's okay because everything in that pot is going into a food processor.

So when it's tender and yummy get you a food processor or blender and pour it in. For the food processor use your largest blade and bowl. With a blender you will have to do it in batches. Blend until smooth and adjust seasonings. Serve with parmesan cheese on top or some monterrey jack. So delicious!!!

Blender instructions: Get your cooking pot, blender and a big bowl. Put your first batch into the blender and blend until smooth. Pour that into your big bowl on the side and repeat. Adjust seasonings.

It just feels like its bad for you but its not and remember garlic is very anti-inflammatory which is especially good for people with asthma, high blood pressure and who are prone to infections!