Butternut Squash Veggie Soup

 I have come to love butternut squash.  When it hits the stores, I am about the first one to buy it!  I tried it for the first time last year and now will always look forward to this fall veggie.

I like to roast it in the oven--delicious!  Just dice it up. Mix a little bit of oil, salt, pepper and rosemary in a bowl and coat the butternut with it.  Bake it for about 20 minutes--until it is soft. 

These past few weeks, I decided to make a Butternut Squash Veggie Soup.  I really like how it turned out.  Here is what I did.  I bought some soup greens (they come in a package here--carrots, a piece of celery root, fresh parsley, maybe cauliflower and a bit of leek).  Since my husband does not like leeks, out it goes.

Dice the carrots and celery root.

 

 

Sautee them in a little bit of oil for a few minutes, then add a little water and let everything simmer awhile.  I put the fresh parsley in here.  Add 2 teaspoons of vegetable bouillon (granules) to get some flavor going.

 

 

 

I then dice up about a half of a butternut and 1-2 medium size potatoes.

 

Put the butternut and potatoes in the pot and cover with water.  I do not put too many more spices in since I have a young child, but you can add salt and pepper if you would like!

Let it all boil/simmer for about 30 minutes--until everything is nice and soft.  I mash it with a potato masher, but you can puree it.  I then add a little bit a crème fraiche.

 

 

The finished product.  We ate it with German wiener (basically hot dogs) or a baguette. 

Enjoy!