This soup took less than 50 minutes to make and most of that time I spent just waiting for it to finish cooking to I could finally eat it. The smell in the kitchen was fantastic and it tasted just as delicious. It made for a great packed lunch when paired with a small sandwich or crackers.
What you’ll need:
- 1 large butternut squash, peeled and chopped
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups chicken broth
- 1/2 tsp basil
- salt and pepper to taste
The hardest part of this recipe is chopping up all the butternut squash, but once you see all that vibrant colour you can just tell its going to be a great soup.
Add olive oil to a large pot and sauté onion and garlic for 5 minutes until the onion is translucent. Add in butternut squash and carrots; sauté for another 5 minutes.
Add chicken broth and basil to the pot and stir well. Bring to a boil, then reduce heat, cover and simmer for 30 minutes or until the butternut squash is tender.
When the vegetables are cooked, use a potato masher to mash the pieces. If you prefer a smoother soup, puree in batches in a blender.
