Butternut Squash & Veggie Soup

   

Fall is upon us and it's time to break out the soup recipes! One of the best parts of making a big pot of soup is you can eat off it for days and it just seems to get better with each bowl. This soup is full of veggies and takes advantage of the cheap squash available this time of year. I use my crockpot to simmer this soup all day, but you can use a stock pot on the stove if you prefer.

BUTTERNUT SQUASH & VEGGIE SOUP

I love Butternut Squash! (Although, I must admit I used to only consider it baby food... LOL)

Butternut Squash & Veggies Soup

Chop in half, cut off skin, de-seed, and cube.

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Throw the cubes of squash on a baking sheet and toss in olive oil, salt & pepper. Roast for 20 min. at 400˚

While the butternut squash is roasting, grab a yellow squash and onion and dice them up.

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Throw the yellow squash and onion in the crockpot and add Garlic.

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A little dash of red pepper flakes. (Remember...these babies can get hot...use with caution)

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Add some Italian Seasoning.

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A few Bay Leaves in next.

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Chop a few stalks of celery and some carrots. (All I had were baby carrots... Hey, they work!)

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Pull out your roasted Butternut Squash. Dump in with the rest of the veggies.

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Pour in Chicken Stock. (I used some homemade stock I had in my freezer. The flavor of homemade is so much better!)

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Gently stir everything around. Cover and cook.

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Serve with some crackers. (I love Ritz Crackers in this soup. The buttery flavor is so yummy!)

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Aaaahhh.... Comfort in a bowl!

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BUTTERNUT SQUASH & VEGGIE SOUP

1 medium size Butternut Squash, peeled, seeded, & cubed

Salt & Pepper

Extra Virgin Olive Oil

1 medium size Yellow Squash

1 medium size Onion

2 Tsp diced Garlic

Pinch of Red Pepper Flakes

1 1/2 Tsp Italian Seasoning

2 Bay Leaves

3 stalk Celery, chopped

1 C. chopped Carrots

6 C. Chicken Stock

Crackers

Spread Butternut squash on a large sheet pan. Toss in salt & pepper and olive oil. Roast in 400˚ oven for 20 min. Combine remaining ingredients in crockpot. Add butternut squash when roasted. Cook on high for 4-6 hours or low for 6-8 hours. Serve with crackers. ENJOY!

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