Butternut Squash Soup
- 1 large butternut squash
- 1 large white potato
- 1/2 of a large white onion
- baby carrots (amount equal to onion after chopped)
- celery (same quantity as carrots)
- 2 bay leaves (you may just need one if they are fresh and fragrant)
- olive oil
- 1/2 a stick of butter
- chicken stock
Get a large pot going on medium heat with some olive oil and 1/2 a stick of butter. Chop up 1/2 of a large white onion, baby carrots and celery. You want equal amount of those three things. Add those to the pot along with some salt and pepper. Cook until soft.
While those are getting all delicious, start working on your butternut squash. Peeling and cutting up a butternut squash will unlock feelings of anger and violence. Try to “squash” those feelings because this soup will be worth it. Chop the butternut squash into bite size cubes (about 1/2 inch cubes, but doesn’t have to be exact). Also peel and cube one large white potato. The potato is there for a thickener and I think it adds a deeper, richer flavor. I don’t like adding flour or dairy to this soup so one potato seems to replace the flavor of those two ingredients. Making everything the same size will help it cook faster and ensure everything is done around the same time.
Once the onion, celery and carrots are soft, add the squash and potato. Stir everything together and cook for about 10 minutes. Add chicken stock (I used 1/2 of a 14 oz carton) and then add water until the squash and potatoes are just covered.
Add your bay leaves in, some more salt and pepper and crank up the heat. Bring to a boil and let cook until all white potatoes are tender. (they take the longest)
Get out your emulsifier and go to town. Blend until it is the consistency you want.
Crisp up some bacon and crumble on top!