It's no secret I love winter squash and pumpkins! They add moistness and sweetness to every recipe you put them in. The plants are generally very productive, and it takes very little effort to help the squash last through the winter. On top of all those great attributes, they are super healthy, and gorgeous! I'm always looking for new ways to enjoy these fabulous fruits. This comforting soup is easy and delicious, perfect for a chilly winter day!
1/4 cup butter
1 medium onion, diced
2 carrots chopped
3 ribs celery chopped
1/2 orange bell pepper
4 cups chicken bone broth, or you could substitute vegetable broth to make this recipe vegetarian/vegan friendly
2 cups butternut squash puree*
2 tsp sea salt
1/2 tsp marjoram
In a medium soup pot ( I like to use my 3.5 qt Dutch Oven) melt butter over medium heat.
Add onion, carrots, and celery and sauté until onions are translucent and carrots are just tender, then add bell pepper and sauté 1 min longer.
Add bone broth, squash puree salt and marjoram and heat until simmering, reduce heat, and blend. I like to use my immersion blender, but you could use a standard blender instead, or even leave the vegetables whole for a chunkier soup.
Serve hot, my family enjoys this soup with a slice of toasted, buttered, French bread, a swirl of sour cream and a few crumbles of bacon (of course omit these to make it vegan friendly.)
* I make my own butternut squash puree by washing a whole butternut squash, then piercing the skin all over with a knife. Then roast it whole on a baking sheet with sides at 400F until it is tender all the way through (depending on the squash 45 min to an hour, but it can take longer). Remove from oven and allow to cool. Then slice squash open and scoop out seeds, discard. Scoop up the rest of the tender flesh and blend until smooth (I like to beat mine with my KitchenAid stand mixer). Puree keeps well in a sealed container in the refrigerator. It can be used as a substitute for pumpkin puree in most recipes.