One of my favorite things to do on a lazy Sunday afternoon is make a large batch of creamy and satisfying soup. I’ll have it for lunch repeatedly, and freeze the rest for a rainy day. Butternut squash soup is defenitely my favorite. Some added potatoes make the consistency a little thicker and keeps my tummy full a little longer. I love to add some freshly grated ginger if I happen to have some.


If I’m going to freeze this, I leave out the heavy cream and add it once it’s thawed and ready to eat (heavy cream doesn’t thaw very well). This guilt-free creamy soup is perfect for a cold winter day. In fact, I think I’m going to help myself to another bowl right now! What’s your favorite creamy soup? 


Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 medium potatoes, peeled and halved
  • 2 medium carrots, cut into pieces 
  • 1/2 onion, chopped
  • Chicken stock (4-6 cups)
  • Salt, pepper, nutmeg, cinnamon
  • 1/2 cup heavy cream (optional) 
  • 1 small fresh ginger root (optional) 


Directions

  1. Add squash, potatoes, carrots, and onion to a large pot
  2. Add chicken stock to barely cover vegetables
  3. Bring to a boil, turn down and simmer for 30 minutes
  4. Add the freshly ground ginger root and heavy cream
  5. With an (immersion) blender, blend all until smooth
  6. Add salt, pepper, nutmeg, and cinnamon to taste

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