"How cute are those little pumkins? At their sight i just couldn't resist and brought them home 🧡. I got too many as usual and made a combo of butternut squash and pumpkin soup. It was delicious. Rob even added his secret ingredient in (ssshhhh)! .
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Dont you just love this time o the year. Its pumpkin time, halloween is almost here, thanksgiving around the corner. All a big built up for... Christmas❤❤. My big time favourite. I think its ok to admit now that iam a christmas junkie. I mean you know, im already playing my xmas list songs 🎅😜. Whats your favorite holiday?"
Butternut Squash and Vegetable Soup
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- Recipe Card
Prep time 10mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 whole butternut squash or pumpkin, cut in big pieces
- 1 whole onion, sliced
- 2 bell peppers, cut in big chunks
- 2 garlic cloves, crushed
- 2 tablespoons extra virgin olive oil
- 3 cups chicken stock
- 4 cups water
- salt and pepper, to taste
- pinch cinnamon
Method
Step 1
Peal and cut the squash into big chunks. Put aside.
Step 2
Put a big pot or dutch oven over medium fire and drizzle in some olive oil. Saute garlic, onions for 2 mins. Remove and put aside. Saute the peppers for about 5 mins or until lightly browned. Set aside.
Step 3
Saute the squash for about 10 mins until is slightly browned. Add a cup of the chicken broth and two cups of water and boil for about 20-25 mins. The the squash is done when the consistency of it can easily be mashed.
Step 4
Add the rest of the ingredients and add 2 more cups of chicken stock and more water depending on the consistency you prefer. Stir and season with salt and pepper and cinnamon and simmer for a few minutes.