Butternut Squash Soup


It’s freaking COLD in DC right now. I don’t know what the heck happened but all of the sudden I feel like I live the North Pole. It went from 72 degrees last week to a low of 26 today. Not okay. The only cure for living in this frozen tundra is eating a big bowl of hot soup. It’s also the middle of fall, so of course anything involving pumpkin, squash, or any other gourd is a must.

My second favorite squash (Spaghetti is first) is Butternut. Why is it so good? It’s tastiness is one thing, but I think its actually very good for you. To be honest I’m not sure why it’s good for you but I think maybe its packed with Beta Carotene. Soooo… eye health maybe? Whatever. I will be completely honest with you and tell you I didn’t make up this recipe completely on my own. It’s actually a tweaked recipe from the Ritz Carlton. I know, ironic for a budget recipe blog but I did this for only seven bucks– and that’s with all organic ingredients!

  • 1 large Butternut Squash ($2.00)
  • 1 small yellow onion ($1.00)
  • 3 stalks celery ($.50)
  • 7 baby carrots, sliced thinly ($.20)
  • 1 Garlic Clove ($.10)
  • 1.5 cups chicken stock ($1.50)
  • 1/2 tsp. Nutmeg ($.10)
  • 1/4 tsp. Ground Clove ($.05)
  • 1/2 tsp. Brown Sugar ($.05
  • 1 cup heavy cream ($1.00)
  • 1/2 cup half & half ($.50)
  • Sea salt and ground black pepper, to taste

Total: $7.00

  1. Slice squash in half and remove seeds
  2. Rub clove, nutmeg and 1 tbd olive oil on squash halves
  3. Microwave (cut side down) in casserole dish for 6 minutes
  4. While squash is cooking, heat pan and sauté onions, celery, carrot, and garlic for 5 minutes
  5. Add chicken stock to sautéed vegetables
  6. Add butternut squash to stock mixture once it is removed from microwave
  7. Cook for 30 minutes on low
  8. Add cream and brown sugar
  9. Bring to a boil
  10. Blend to a smooth puree in blender
  11. Return to heat. Taste and season with more salt and pepper if needed

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