And… drum roll please… it turned out great!
Tonight I made homemade butternut squash soup. Not only was it so easy, but it was delicious, too!
I wanted to use the mashed butternut squash I baked last week because I was afraid it would go bad if it sat in my fridge too much longer so I figured tonight was a good night to attempt butternut squash soup!
I started by dumping half of a bag of baby carrots and half of an onion into the food processor.
I processed the veggies until they were almost smooth.
I then put the butternut squash flesh in the food processor to blend it until it was free of any lumps.
I sprayed a pot with cooking spray before dumping the carrot and onion mixture into the pot and letting it sizzle for 3 – 5 minutes. I then added the butternut squash and stirred the mix regularly for about 3 minutes.
After adding 2.5 cups of chicken broth, the mixture became more soupy. I let it simmer on low for about 10 minutes so all the flavors would come out to enhance the soup.
When it was done and Ryan and I both enjoyed every last slurp of this soup!
Hooray for a successful first attempt at butternut squash soup!
I’m off to girl’s holiday movie night! Enjoy your Monday night everyone. 🙂