Butternut Squash Soup

It's that time of year again; when your bones start aching and your stomach is screaming for something warm and soothing. I've got the perfect meal for you to serve with crusty bread! What's better than soup in the winter time? :) Here's a tip, if you have a Walmart near you, the fresh Marketside(c) brand they have for fresh produce is great! I got my 12 oz bag of fresh diced butternut squash there.

Ingredients:

12 oz of fresh diced butternut squash
14 oz chicken stock
1/2 medium red onion, diced
1 stalk celery, diced
2 tbsp unsalted butter
1 tsp ground cinnamon
1 tsp pepper
1 tsp salt
1 tsp garlic & herb seasoning (any brand will do)
1/2 tsp onion powder
1/2 tsp ginger powder
1 stalk chopped green onion
1 clove garlic, chopped

• In a saucepan melt butter. Add onion, celery, butternut squash and seasonings. Sweat until the onion, garlic and celery are soft. Add chicken stock. Bring to a boil. Turn heat to low and let simmer 20 minutes, lid cracked.

• Meanwhile, get out a blender and set aside. Have extra salt and pepper on hand.

• Uncover and check to make sure squash is cooked through. When pierced with a fork, it should be very soft. Turn off heat. With a ladle, spoon chunky soup into blender. (Do in 2 batches so make sure you have a large bowl on standby.) If you like it thick, don't put all broth into blender.

• Pulse to break up large pieces. Finally, hit the puree button and let it run for about 30 seconds for each batch. (Be sure to let steam escape.)

• Return whole batch to blender and put in fresh green onion in blender. Blend.

• Add extra salt and pepper to taste.

• Spoon into 4 coffee mugs and garnish with fresh chopped onions and serve with sliced crusty bread.

Hope you enjoy!