- 2 butternut squash, peeled and cubed
- 4-5 medium potatoes, peeled and cubed
- 2 medium onions, roughly diced
- 2 celery stalks, roughly diced
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- Chicken stock to cover vegetables (about 9 cups)
- 1 pint cream/milk
- fresh thyme
- parsley flakes
- balsamic vinegar
- powdered mustard
- Take all your veggies, garlic, and bay leaves, and put them in a pot and use chicken stock to just cover. put over medium-low heat and let it cook until all the veggies are really soggy and mushy. Take out the bay leaves and use a stick blender to blend it til smooth. Or you can run it through a blender or food processor in batches. It should be really thick - mix in your cream/milk. If you want a looser soup, add more milk.
- Spice it up! I used fresh thyme, salt, pepper, ground mustard, and parsley flakes. For this batch, I ended up using about 2-3 tablespoons (yes, tablespoons) of salt. Don't sell yourself short on the salt. I shook a couple shakes of balsamic vinegar in there as well. If you know you like a certain spice in soup, give it a try. Taste your soup and spice it til you like it.
- Another tip: cook up some bacon really crisp, crumble it and put it in the soup. I might do that tomorrow.
- I like cheese on my soup. I used feta this time, but I would also recommend some shredded parmesan. Cheddar might also work. Can also crumble some bacon on top.
once a year i give a go at squash potato soup. it’s always sweeter than i remember it (that squash is sweet!), but i really like it. so here’s your foodie friday post! unlike most food bloggers, i put the recipe at the top so you don’t have to scroll for days through someone’s life story before you find the recipe. (i hate that.)
i had a bunch of butternut squash from my garden this year, so i had to do something with it. hello soup!
I also have some thyme growing in the giant flower garden that was here when i moved in. the gift that keeps on giving! now it’s just like it’s freeze-dried (haha. stupid cold weather.)
after the stick blender. best $15 i ever spent. seriously, it’s worth it if you do a lot of soups or sauces.
mmmm, topped with feta cheese and leftover thyme leaves.