Butternut Squash Soup

INGREDIENTS

    • 2 tbsp Olive Oil
    • 1 medium yellow onion - rough chop
    • 2 cloves of garlic - rough chop
    • 1 tablespoon of dijon mustard
    • 1 medium butternut squash, cut into approx. 1” cubes (3 to 4 cups)
    • 3 small parsnips - cut similar to squash
    • 2 very small yukon potatoes (fingerling okay) - peeled and cut similar to squash and parsnips
    • 3 cups of chicken broth (I prefer making mine with “better than boullion” chicken base - much richer flavor)
    • 3 shakes of cayenne pepper
  • Salt and pepper to taste


FOR GARNISH

  • Smoked almonds - chopped/crushed
  • Scallions - chopped



In a medium pan, saute the onions in olive oil with a sprinkle of salt and pepper until the onions are translucent.

Add the dijon mustard and garlic and cook for another 1-2 minutes

Add the squash, parsnips and potatoes and stir to combine and coat with oil/onions/garlic. Cook for another 1-2 minutes. Season with another sprinkle of salt and pepper.

Add the chicken broth. The broth should just cover the vegetables (too much broth will make your soup more watery/runny). Cook for 20 minutes on a low simmer until all vegetables are fork tender.

Turn the heat off and, using an immersion blender, puree the soup directly in the pan until silky smooth.

Add a few dashes of cayenne pepper to taste.


Serve soup topped with crushed smoked almonds & green onions.


TIP: Root vegetables pair very nicely with Gruyere cheese. If you want a tasty side for your soup, make grilled cheese or crostini with Gruyere.

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