White Celery Butternut Squash Soup

White Celery Butternut Squash Soup

Ingredients:
1 large butternut squash (about 2 pounds)
3 tablespoons organic butter
1 small organic white onion, minced
1 celery stalk, diced
1 tablespoon freshly grated ginger (optional)
6 cups homemade or organic chicken broth

Directions:
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup organic heavy cream
Pinch of freshly grated nutmeg, for garnish
Sour cream, for garnish
1. Preheat the oven to 350°F.
2. Cut the squash in half lengthwise and scoop out the seeds. Arrange the squash
halves in a roasting pan that has been greased with olive oil or butter. Bake the
squash in the oven for 40 to 45 minutes or until the flesh is very tender. Set aside to
cool. When the squash is completely cool, scoop the flesh from the skin.
3. While the squash is baking, melt the butter in a saucepan over medium-low. Sauté
the onion, celery, and ginger, if using, for 5 minutes or until the onion and celery
are softened.
4. Add the chicken broth and simmer for 10 minutes, covered. Add the squash to the
saucepan and cook for 2 to 3 more minutes.
5. Transfer the mixture to a blender or food processor, in batches, and purée until
smooth. Add enough water to achieve the desired consistency. Season with salt and
pepper to taste.
6. Return the soup to the saucepan, add the cream, and cook over medium until hot.
7. Garnish each serving with a heaping teaspoon of real sour cream and nutmeg.
ROASTED CAULIFLOWER SOUP
PREP TIME: 5 MINUTES | COOK TIME: 25 MINUTES | READY IN: 30 MINUTES
Roasted cauliflower is a great base flavor for this creamy and delicious soup. I like
to make this soup both in fall and spring.
MAKES 10 SERVINGS