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
- Sauté onion until golden brown. Add carrots and celery for 5-8 more minutes.
- 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.
- Puree soup add salt to taste.
