12 in 12 Challenge: Recipe 8 - Butternut Squash Soup

My mom attended a cooking class at a local kitchen supply store recently, and the class was all about soups. She brought home the recipe and I was immediately attracted to the recipe for Butternut Squash Soup. See, I don't really care for squash (I know it's good for me. . .I just don't like the texture/flavor that much) but a couple years ago I tried a Butternut Squash Soup that was absolutely to die for. The person who made it was unable to give me the recipe, so when I saw this recipe I knew we had to try it to see if I liked it, also.

See the end for my comments. I would love to hear your thoughts.

Butternut Squash Soup


2 Tbl. Butter
1 Onion, chopped
1 Carrot, chopped
2 stalks Celery, chopped
2 Russet Potatoes, chopped
1 Butternut Squash, peeled, cored and chopped
1 quart Chicken Stock
1/4 cup Brown Sugar
Fresh Sage (to taste) (I used dried, as we did not have any fresh sage on hand)
Salt (to taste)
1/2 cup Heavy Cream or Sour Cream (optional)

Directions:

1. Melt butter in a large stock pot.

2. Add chopped vegetables (including potatoes and squash) and cook for 5 minutes on medium-high heat, until slightly browned (I cooked them for about 8 minutes).

3. Add stock and simmer for 30-40 minutes or until all of the vegetables are tender.

4. Using a stick blender, blend the soup until smooth.
5. Finish with fresh sage, brown sugar, salt and cream.

6. Enjoy (I also topped each bowl with additional sour cream and sage)!

My Thoughts:
- Super easy to make! The most time consuming part is chopping the veggies. And waiting for it to cook, of course. :)
- Our whole family enjoyed this soup. I think that means the recipe is a "keeper." Let me know how your family likes it, if you try it!

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For previous 12 in 12 recipes, check out the following:

1. Cream Cheese Coffee Cake
2. Chewy Toffee Bits Cookies
3. Deviled Chicken
4. Cinnamon Rolls
5. Strawberry Trifle
6. Easy Chicken Alfredo
7. Pumpkin Spice Muffins