I was supposed to make a pumpkin pie soup with real pumpkin, but I couldn’t find one at the store. Instead I bought a butternut squash and was pleasantly surprised by the outcome. Fairly straight forward and great for the holidays.

  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 6 cups chicken stock
  • 1 2-3lb butternut squash soup
  • ½ tsp allspice
  • Salt

 

  1. Sauté onion until golden brown. Add carrots and celery for 5-8 more minutes.
  2. Slice squash into 4 pieces and take off the peel. Add chicken broth, squash, allspice and cook for 25-30 minutes until the squash is soft.
  3. Puree soup add salt to taste.
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