Creamy...Savory...Will warm your heart and soul especially when served with homemade bread...
Butternut Squash Soup
(Thank you Shayla and Josh Peterson!!)
2 tsp butter in pot
3 cloves minced garlic
1/2 onion
1 sweet potato
1 celery
1 carrot
Saute.
2 lbs. chopped butternut squash
6 cups vegetable broth
1 bay leaf
few sprigs of thyme (I love thyme, and put in 1/2 of my package from the grocery store)
Cover and simmer 25-30 minutes. (I prefer to let it simmer for about an hour.)
Remove herbs.
Add about 3-4 oz. cream cheese.
Blend with immersion or countertop blender until smooth.
Pepper to taste.
NOTE: This soup freezes beautifully. There are some sources that suggest leaving the cream cheese out if you are going to freeze it...However, I still added it, and it froze great. It wasn't exactly as smooth, but it was tasty as ever :)! When I make this soup, I usually fill up 2 quart glass jars to freeze.
AND another NOTE: If you're like me and don't have time to saute: I omit the 2 tsp butter, omit the saute step, and pop all the ingredients in a giant pot and leave it alone on the stovetop for an hour. lol It turned out beautifully.