Easy, Clean, DELICIOUS Butternut Squash Soup

Here in New Hampshire/ Vermont today, we were snowed in.

REALLY?! A Monday, week before Christmas snow day!?!?

Well, what do you do? You make it COZY!

I had a butternut squash here so I decided to make some soup.

Super easy, super clean and so so good!

Let's break it down!

EASY, CLEAN, DELICIOUS BUTTERNUT SQUASH SOUP

Makes about 6 servings

INGREDIENTS:

1 lb. Spanish Onion

2 lb. Butternut Squash

1 T Butter or Margarine (I use Brown & Brummell Yogurt Butter)

1 rib celery, minced

1 T Fresh Ginger, minced

3 Cups Vegetable Stock (or chicken, depending on your dietary preference)

1. Roast the onions whole, unpeeled at 400 on a foil lined sheet pan until tender (about 1 1/4 hour). Cool. Peel. Chop pulp.

2. Cut squash in half lengthwise. Remove seeds. Bake skin side up at 400 on foil lined sheet pan until tender (about 1 hour). Cool. Scrape pulp.

3. Over low heat, stew celery and ginger with butter until soft and transparent but not brown.

4. Add onion, squash, stock, salt and pepper. Bring to boil. Immediately reduce to simmer. Cook partially covered for 15 minutes.

5. Puree in blender.

6. Adjust seasoning. Add stock if too thick.

I cook with very little salt so taste test as you go to see what your taste buds want! You can also freeze this soup and enjoy it later, though I have a feeling once you try it, you won't have any left to freeze!