Triangles and Squares

 

Generally, when I’m making butternut squash soup, there’s lots of cream involved. This recipe doesn’t have any (unless, of course, you decide to use cream as a garnish), but you’d never guess it. The taste and texture are every bit as decadent. I’m guessing it’s the potatoes.

 

Better Butternut Squash Soup

 

2 tablespoons butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed (I think any variety would work, but we used russets.)

1 medium butternut squash - peeled, seeded, and cubed

32 ounces chicken stock

Kosher salt and fresh ground black pepper

 

In a stock pot, sauté onion, celery, carrots, potatoes and squash in butter on medium heat about five minutes. Pour in chicken stock. Bring to a boil, then reduce heat, cover and simmer about 40 minutes. Process soup in blender until smooth. (You’ll have to do 2 or 3 batches, unless you have an immersion blender.) Return to pot and season to taste. Serve warm.