As
I mentioned a few weeks ago, my husband and I are trying to eat a bit healthier
than we had been in the past. In an effort to make healthier meals we stocked
up on fresh vegetables. One of those vegetables was butternut squash; and with
it we decided to make soup.
I
like to use other people’s recipes as a reference, but I really like to make my
own recipe if I can. For this recipe I did glance at a potato soup recipe, but
I definitely made some changes. I think those changes were for the better.
Also, I had originally intended for this soup to be made in a crockpot, that is
until I tried to pile all of the vegetables into the crockpot and only half of
them fit.
What
You’ll Need…
1
Butternut Squash (Cubed)
10
Small Potatoes (Cubed)
3
Large Carrots (Chopped)
3
Celery Stalks (Chopped)
1
Medium Onion (Chopped)
4
Chicken bouillon cubes
6
Cups Water
1
Cup Sour Cream
½
Teaspoon Basil
½
Teaspoon Parsley
½
Teaspoon Garlic Powder
½
Teaspoon Crushed Red Pepper
½
Teaspoon Chili Powder
¼
Teaspoon Nutmeg
Start
out by peeling the squash, potatoes, and carrots. Continue by chopping all of
the vegetables. Cube the squash and potatoes. Chop the carrots, celery and
onions.
Place
all of the vegetables, the chicken cubes, and 6 cups of water into a stock pot.
Let
the soup cook over low heat partially covered for three hours. Once the
vegetables are tender add the sour cream, herbs and spices. Mix the soup thoroughly
and allow it to cook for ten more minutes.
You
can leave the soup chunky, but I went a step further and made it creamy. To
make the soup creamy ladle it into a blender and puree.
Enjoy
your soup by itself, with cheese, with bacon bits, or with cheese and bacon bits.
Store
the leftovers in an air-tight container and in the refrigerator. There will be
left overs, this recipe makes about 17 cups of soup.
Enjoy!
No comments:
Post a Comment