Butternut Squash Soup

Butternut squash becomes sweet and creamy when cooked thoroughly. Its brilliant orange hue is a cheery sight on a cold day. Once the leaves have fallen, this “Butternut Squash Soup” becomes a staple on my dinner table. In the cooler months, I love to serve this as a weeknight dinner alongside a hearty kale salad. It’s one of my favorites.

3 lbs. butternut squash, cubed 

1 medium yellow onion, diced 

2 stalks celery, diced

3 (14 oz.) cans chicken broth 

2 tablespoons butter

1⁄2 cup heavy whipping cream 

Bacon, crumbled for garnish

Step 1: Combine the squash, onion, celery, and broth in a soup pot and bring to a boil Step 2: Once the squash is fork tender, use an immersion blender (carefully!) and blend until smooth and creamy.

Step 3: Add the butter to the soup. It creates a lovely velvety finish! Step 4: Dish into bowls and drizzle with the cream. Sprinkle on a bit of bacon if you wish.