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butternut squash soup

Butternut Squash Soup

Scott Duncan
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Servings 4 people

Ingredients
  

  • 3 T Olive Oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • Pinch of red pepper flakes
  • 1 large butternut squash, 2 ½ - 3 lbs, peeled, seeded, and diced
  • 2 bay leaves
  • 1/8 t ground cinnamon
  • 4 C chicken stock
  • 2 T cider vinegar
  • Salt & Pepper to taste

Instructions
 

  • Preheat a large soup pot over medium high heat.
  • Add olive oil, celery, red pepper flakes, pinch each of salt & pepper.
  • Sauté until onions are translucent.
  • Add butternut squash, bay leaves, cinnamon, chicken stock, and another pinch of salt & pepper.
  • Bring to a simmer, cover, and let cook for 40 minutes.
  • Once the soup is cooked, remove bay leaves.
  • Blend until smooth using an immersion blender.
  • Alternatively, puree soup in a blender, working in batches.
  • When soup is smooth, stir in cider vinegar and adjust seasonings to taste.
  • Optional: for a silkier (and more decadent) soup, stir in ½ C heavy cream at the end.
  • Garnish with fresh dill, if desired.
Keyword butternut squash, soup