enJOY it

Homemade soup might be the kicker that takes fall over summer in the favorite season competition. I have been craving soup the last few days as it's been very gray and rainy in San Diego. Paul is currently working looong days and spending a few nights a week on call at the hospital so it's nice to have something easy to heat up and eat as leftovers.

This is a recipe for butternut squash soup that I adapted from this based on what we had on hand and what I was willing to chop up. Measurements are approximate…another huge plus of soup. This made enough for three meals for two. OH – and we put shredded (cooked) chicken in ours at the very end (after the food processor). Not necessary, but good if you like meat with your dinner.

• 2 tablespoons butter
• 1 butternut squash (about 2.5 pounds), peeled, seeds removed and chopped into small pieces
• 1 cup of baby carrots (or a few big carrots), chopped
• 1 small onion, chopped
• 2 cans chicken stock – we used 3 cups of hot water and the appropriate amount of chicken bouillon
• garlic powder (or fresh garlic, minced) to taste
• salt and pepper to taste

Melt the butter in a large pan on medium. Add squash, carrots, onion and garlic. Stir until pieces are evenly coated with butter and let cook for about five minutes. Pour in the chicken stock, add some salt and pepper and bring to a boil. Cover, turn to low and let simmer for about 45 minutes.

Move the soup into a food processor or blender and blend until soup is smooth. Taste! Add more salt, pepper or garlic powder as needed.

Enjoy!