After writing a post about the history of soup, you know I just had to head into the kitchen and make a vat. There is nothing better than a bowl of yummy soup on a cold day. It warms you up, fills your tummy, and tastes delicious.
I first went for an easy crock pot soup of chicken and vegetables. I used a chicken breast from our meat CSA and some frozen and canned veggies that I had lying around. It definitely wasn’t fancy, but it had my son asking for leftovers for the lunch the next day. A sure sign of success.
Then I decided to tackle something I’ve been wanting to do for a while: butternut squash soup. My friend Jennifer over at Savor The Thyme has a few different combos, but I went for the squash and carrot option because I wanted to keep it on the sweet side to help convince my son to try it. He’s in the “If I haven’t eaten it before I don’t want to try it” stage, so anything new takes coaxing.
Here’s Jennifer’s recipe and definitely check out her great blog!
Butternut Squash Soup Recipe
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion (1 cup), chopped
- 2 stalks organic celery, chopped
- 1/4 teaspoon organic ginger powder
- 1 teaspoon fresh thyme, chopped
- 4 large organic carrots (1.5 cups), peeled and chopped
- 1/2 large organic butternut squash (2 cups), peeled and chopped
- 4 cups organic vegetable chicken broth
- 1/8 teaspoon salt (I would taste prior to adding)
- freshly ground pepper to taste
Please see Savor the Thyme for the rest of the butternut squash soup recipe.
Jennifer, thanks so much and we loved the soup! Ginger is a new ingredient in my kitchen and it added such a great spice to the dish. We will definitely be having it again! Let us know your butternut squash soup variations … we’d love to hear from you.