This soup is a work in progress as it's on the stove when I'm typing this.
Update: The soup is done and eaten. The changes I've made are in green.
- 5 tablespoons of unsalted butter
- 1/2 large Vidalia or sweet onion, cubed
- 1 celery stalk, diced
- 3 cloves garlic, minced Next time I will use 4 or 5.
- 1 medium potato, skin on, cubed Next time I will peel them.
- 3 carrots, diced
- 2 medium butternut squash, peeled, seeded, and cubed
- 48 oz chicken stock, divided
- Fresh chopped parsley
- Melt butter in a large soup pot.
- Add diced onion and celery, sprinkle with salt and pepper, saute 1 minute.
- Add garlic, saute 1 minute.
- Add potato and carrot, sprinkle with salt and pepper, saute 5 minutes (or while you cut up the squash).
- Add butternut squash, sprinkle with salt, pepper, cinnamon, and ginger, saute 5 minutes.
- Cover with chicken stock (Don't use all 48 oz of it, you might need some more for later. Also remember that the veggies will releases some juices, too.)
- Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes.
- Strain liquid and reserve.
- Blend until smooth, adding reserved liquid as needed.
- Return to hot stove, add more spices, salt, and pepper to taste.
- Stir in fresh parsley
- Serve piping hot with a drizzle of olive oil and a sprinkle of cinnamon.