I love fall food choices, especially when it comes to squash. This is a super easy, quick, fall soup to warm you up on a chilly day. To cut down on prep time, I usually buy the fresh or frozen butternut squash that is already peeled and cubed. Squash can be difficult to peel. I hope you enjoy!
p.s. If you are interested in making Garbanzo bean nuts, click here.
- 16 oz. butternut squash, fresh or frozen, peeled and cut into cubes
- 3 cups low-sodium chicken broth
- 2 stalks celery, sliced
- ½ medium onion, chopped
- 2/3 cups milk
- ½ oz. dry Sherry, to taste
- Dash fresh ground black pepper
- Toppings: see below
- In a large saucepan add the butternut squash, chicken broth, celery and onion. Bring to a boil and simmer, uncovered, for 20 minutes or until the squash is tender. If the mixture gets too thick, add more broth or water.
- Using a hand-held blender, food processor, or blender, puree the soup mixture, until smooth. Return to saucepan and stir in the milk. Reheat, and then season with dry Sherry and black pepper.
Toppings: Sprinkle with red pepper flakes, pepitas, and chopped parsley. Or, as in my picture, I topped with crumbled bacon and Garbanzo bean nuts, and toast.