Comfort Soup for the Fall

Comfort Soup for the Fall

Someone very dear to me (my hubby) suggested I share this wonderful soup recipe. Our 20 year old son was eating it faster than I could get it from the pot to storage containers. I promised him I would make a double batch next time - and, he said - "make a triple batch!"

Some days are spent all day at this desk - so, for me to come back in the evening and type this up was feeling too much like my day job. To set the scene, I plugged in my relaxation fountain, and lit two scented candles, made green tea in a pot with a china cup and after twenty minutes of preparation was finally ready to But, you know what? It was worth it.

2 tbsp butter
1 chopped onion1 carrot, peeled and diced
1 clove garlic, minced
1 celery stalk
5 cups butternut squash, peeled, seeded and chopped into 1 inch pieces
4 cups chicken broth - home-made is best1 large diced potatosalt and pepper to taste

In a large soup pot over medium heat, melt the butter. Add the onion, carrot, celery and garlic. Saute until the veggies are soft - approx 8-10 minutes. Add the squash, potato and your broth. Bring to a gentle boil - then simmer til the squash is tender about 25 minutes. If you are on a diet you may want to go for a walk at this point - as the aroma will drive you crazy. Let cool. Puree in batches. Pour back into the soup pot and season to taste with salt and pepper. For a slightly more decadent soup, top with whipped cream or swirl in sour cream or creme fraiche.

***My personal note***

This soup deserves a soup bowl that will do it justice.

Fran Ridgway
ASAP Rental